Pumpkin Pancakes

Its May now and our freezer is still overloaded with last seasons' winter squash.  Since the thought of another squash soup makes me quasi-nauseous, some new recipes have come into the mix while trying to free up our freezer for this seasons veggies!

1 tbsp ground flaxseed

3 tbsp water

1 c buckwheat flour

1/2 tsp salt

2 tsp baking powder

1/2 tsp xanthum gum

1/2 tsp cinnamon

1/2 tsp ground ginger

1/2 tsp cardamom

1/2 tsp allspice

1/2 c cooked pumpkin puree

1 tbsp maple syrup

1 c almond milk

First combine the flaxseed and water in a small bowl and microwave in 30 second increments stirring between until the mixture has the consistency of an egg.

In a large bowl combine flour, salt, baking powder, gum and spices. Mix well then add the flaxseed mixture, maple syrup, milk and pumpkin.  You can substitute any other squash for pumpkin, but some squashes (hubbard, Cinderella, or turban, for example) have a more mild flavor and seem to have a higher water content.  In this case, be sure to drain the squash meat well and add more like 3/4 cup.

Drop about 1/4 cup of pancake mix onto a preheated griddle or skillet. You'll get 6-10 pancakes out of the recipe.