had 3/4 cup leftover pumpkin, course my first thought is pancakes and here’s what happened. The batter was okay at first, but really thickened up after a few minutes, turning into perfect consistency for waffle batter, but not pancakes. Course with me no waffle iron, had to nearly burn them to get them to cook cause they were so thick. After that the flavor was just syrup cause I needed to use a lot.

1/2 cup quick oats

1/2 cup oat bran

1/2 cup wheat flour

1/2 cup buckwheat flour

1 heaping teaspoon cinnamon

1 teaspoon baking powder

1/2 teaspoon baking soda

—

2 cups fat free milk

2 whole eggs + 1 more egg white

2 tablespoons honey

1 heaping teaspoon vanilla extract

1/2 cup fat free plain yogurt

3/4 cup libby’s pure canned pumpkin

In a small-medium sauce pan:

1/2 heaping cup Straus whole milk organic yogurt (vanilla flavor) european style

1/2 cup vegetable oil

1 cup evaporated cane sugar crystals

Heat this mixture on the stove, low heat, while stirring it to make a thick brown sugary cream. Heat until it’s well warmed but not hot.

Pour into a large mixing bowl. Mix with wire wisk until well blended and most of sugar is dissolved.

To this mixture add

1-2 tbsp maple syrup (grade b organic), mix in 

2 tsp pure vanilla extract, mix in

2 eggs, mix in

1 cup Libby’s 100% pure pumpkin (canned), mix in

In a medium bowl mix the dry ingredients:

2 cups 100% whole wheat flour

1 tsp baking soda

1 tsp baking powder

1 heaping tsp cinnamon

mix the dry ingredients together.

Slowly pour the dry ingredients into the wet mixture while mixing with a wire wisk.

Mix this to a smooth texture.

Add

1 cup quick oats

Fold the oats in with a spoon.

———-

Bake at 350 deg for about 17-22 minutes.

Makes about 36 puffy, muffin-like cookies small to medium size or 30 medium to large size.

1/2 cup quick oats

1/2 cup oat bran

1/2 cup wheat flour

1/2 cup buckwheat flour

1 heaping teaspoon cinnamon

1 teaspoon baking powder

1/2 teaspoon baking soda

—

2 cups fat free milk

2 whole eggs + 1 more egg white

2 tablespoons honey

1 heaping teaspoon vanilla extract

2 tablespoons vegetable oil

mix the dry, in a separate bowl beat eggs with a wisk until a little bubbly, add the wet stuff into the eggs and mix very well with wisk until arm is tired and there is full layer of froth on top and honey is completly mixed in, batter should be pretty thin and airy (bubbly), add wet to dry & mix just enough to wet the dry stuff, don’t overmix, and cook em up. Do not press down, flip only once. makes about 12 - 5″ pancakes

My sister came over and left some yogurt behind….. had to do something with it. These taste like the lazy mans sourdough pancakes.

1 cup wheat flour

1/4 cup oat bran

1/4 tsp baking soda

1/2 tsp baking powder

mix together

separate bowl

1 egg, beat with wisk

1 cup whole milk yogurt (used straus organic vanilla flavor, european style)

1 cup skim milk

mix together very well until frothy.

Add wet to dry and fold together, don’t overmix. Makes about 6-8 4″ hearty pancakes.