Pumpkin Pancakes

1 cup flour

1 generous teaspoon Baking Powder

Generous 1/2 teaspoon Baking Soda

1/8 cup brown sugar

1/5 teaspoon salt

1/2 teaspoon each - cinnamon, nutmeg and ginger

1 egg

3/4 cup pumpkin

1/2 cup yogurt

1/2 cup milk

2 Tablespoons melted butter

1 Tablespoon ground flaxseeds (optional)

Drop batter onto hot, ungreased skillet. (Add a little milk if batter is too thick.) Flip pancakes when bubbles burst and cook through on the other side.

These pancakes make a great snack - reheat or eat cold. Great nutrition, low sugar, great fiber!