Pumpkin Pancakes for Breakfast

A grocer friend of mine recently confessed that he never eats breakfast and never will. I was surprised since I know he starts work early. He has also told me he eats a slice of turkey and a slice of provolone for lunch. That's it. I hope he has a real dinner! I on the other hand need breakfast and a substantial lunch and dinner is less crucial.

Pumpkin Pancakes

This pancake recipe makes orange-colored pancakes. If you want to experiment with different types of grains, replace up to 1/2 cup of the whole-wheat flour with cornmeal, oats and/or buckwheat flour or add up to 3 tablespoons of ground flaxseed or chia seeds.

Ingredients

1 1/2 cups whole-wheat flour (replace up to 1/2 cup of the whole-wheat flour with cornmeal, oats and/or buckwheat flour).
1/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1 1/2 cups buttermilk
1 cup pumpkin puree
2 tablespoons corn oil

Double the recipe and keep a jar of it on hand for spontaneous tea cakes.