Instructions: Combine pumpkin with dry ingredients. Mix water, oil and soy milk and add to pumpkin mixture. Beat just until smooth. Heat griddle or frying pan and oil lightly. Pour about 1/4 cup batter for each pancake onto pan and cook until bubbles appear; then turn. Remove when pancakes are golden. Serve with maple syrup and, if desired, fresh fruit.

NOTES : If youre avoiding eggs or dairy products, these pancakes contain neither. The recipe is adapted from The Vegetarian No-Cholesterol Family-Style Cookbook, by Kate Schumann and Virginia Messina (St. Martins Press).

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