Multigrain Pecan Pumpkin Pancakes

• 1 1/2 cups unbleached all-purpose flour
• 1/2 cup whole wheat flour
• 1/4 cup quick-cooking oats (not instant)
• 1/4 cup wheat germ
• 1/4 cup brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt
• 1 1/2 cups milk (skim okay)
• 1 cup pumpkin puree
• 1/2 cup chopped pecans
• 2 eggs
• 2 tablespoons vegetable oil
• 2 tablespoons apple cider vinegar

1. In a medium mixing bowl, whisk together flours, oats, wheat germ, sugar, baking powder, baking soda, spice, and salt. In a separate bowl, whisk together milk, pumpkin puree, pecans, eggs, oil, and vinegar. Pour the wet ingredients into the dry ingredients and stir just until all the dry ingredients are incorporated.
2. Heat an electric skillet to 300 degrees F. Spray with nonstick cooking spray. Using a 1/4-cup-size ice cream scoop or a 1/4-cup measure, scoop batter onto electric skillet. If desired, smooth with the back of a spoon to flatten a bit.
3. Turn when the bottoms are golden brown and cook the other side. Keep warm in a 170 degree F oven until all pancakes are cooked. Serve with applesauce and maple syrup if desired.