Wake up to spicy Pumpkin Pancakes hot from the griddle! Serve with Pumpkin Maple Sauce and broiled grapefruit halves sprinkled with brown sugar and cinnamon for a winter time treat. Makes 8 servings.

You’ll need:
2 cups all-purpose flour
2 tablespoons packed brown sugar
1 tablespoon baking powder
1 1/4 teaspoons pumpkin pie spice
1 teaspoon salt
1 3/4 cups soymilk
1/2 cup pumpkin puree
egg replacer to equal 1 egg (we suggest flax seed and water)
2 tablespoons vegetable oil

For Pumpkin Maple Sauce:
1 cup maple syrup
1 1/4 cups pumpkin puree
1/4 teaspoon ground cinnamon or pumpkin pie spice
chopped nuts (optional)

The directions:
Combine flour, brown sugar, baking powder, pumpkin pie spice and salt in large bowl. Combine soymilk, pumpkin, egg replacer and vegetable oil in small bowl; mix well. Add to flour mixture. Stir just until moistened; batter may be lumpy. Heat griddle or skillet over medium heat; brush lightly with vegetable oil. Pour 1/4 cup batter onto hot griddle; cook until bubbles begin to burst. Turn and continue cooking 1 to 2 minutes. Repeat with remaining batter. Serve with Pumpkin Maple Sauce and nuts.

Pumpkin Maple Sauce:
Stir and heat all ingredients in small saucepan until warm.

source: www.pastrywiz.com