• Add the first 6 ingredients; pumpkin puree through vanilla to a large bowl. Use a wire whisk and combine well. Add the oats, give a big stir and let stand for 5 minutes to soften them.
• Add the remaining 5 ingredients; flour through spice and use a rubber spatula to mix the ingredients. After a few big stirs - the batter is ready to use.
• Heat a stick proof skillet or griddle with a film of oil and set to medium heat, not higher. Add the batter using a 1/3 cup measuring cup, for uniformed sized pancakes. (Cook 6 pancakes at a time.)
• When bubbles appear on the pancakes, check with a small metal spatula that they are golden underneath, then flip them over and cook until golden and cooked through; remove to a plate. Continue with the next 6 pancakes.
• Add your favorite toppings and enjoy! See my recipe for Weekday Granola - delicious on top!

How I top these Pancakes:

• A dollop of yogurt. I likely sweeten with honey. Sometimes I top with whipped, lightly sweetened whipped Coconut Cream. Add a few slices of Caramelized Apples Add a tablespoon of granola. Drizzle all with Pure Maple Syrup (not the fake stuff!)

To Make Pumpkin Puree:

• Preheat the oven to 375 degrees. Cut a medium sized pumpkin into four pieces. Place in a baking pan to hold with 1" of water underneath. Cover with heavy foil and bake for 45 minutes, or until just softened. Cool, then peel and discard the skin. Puree the pumpkin meat in a food processor until very smooth. Leftover puree can be frozen (use for soup too!) My 4 pound sugar pumpkin yielded about 3 cups of puree.

How to Caramelize Apples:

• To top the pancakes ~ Preheat broiler, set rack 4 inches from the heat source. Cut peeled apples into 1/3 inch wedges. Place them on a baking pan to fit. Brush with a little melted butter, then sprinkle with a little pure cane sugar. Broil until very golden around the edges, and remove. The apples will be just cooked through, yet not soft.