Packed Pancakes

• 1 cup whole wheat flour
• 1 tablespoon wheat germ
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 12 teaspoon baking soda
• 14 teaspoon cinnamon
• 1 teaspoon vinegar
• 3 egg yolks
• 1 tablespoon molasses
• 12 cup canned pumpkin
• 34 cup enriched rice milk
• 2 teaspoons corn oil

1. Combine all ingredients as listed above, except the corn oil.
2. Heat the corn oil in a skillet at medium heat (or just slightly higher).
3. Pour pancake batter into skillet.
4. These make fairly dense pancakes, but they also puff up quite a bit.
5. Because of this, it's better to make the pancakes small - about 4" in diameter.
6. If the batter is too thick in the pan, GENTLY shimmy the pan to even them out.
7. Turn pancakes after about 3 or 4 minutes.
8. These don't bubble like regular pancakes and they cook pretty quickly, so you'll want to keep an eye on them.
9. Cook on the other side also for 3 to 4 minutes.
10. Serve immediately, or let them cool and freeze them for a later time.

whole wheat flour, germ, sugar, baking powder, baking soda, cinnamon, vinegar, egg yolks, molasses, pumpkin, enriched rice milk, corn oil

Taken from www.food.com/recipe/packed-pancakes-383975 (may not work)