Canned pumpkin is such a versatile veggie that can be added in so many creative ways! I first posted about adding it to french toast batter HERE and I decided to experiment with all kinds of things like pumpkie pie for breakfast (oatmeal crust), pumpkin souffles, and pumpkin frosting! This morning I added it to a sample of gluten-free pancake mix a classmate of mine gave to me! I also added egg whites and almond milk to the batter , bumping up the protein content as well! 
Ingredients: Organic canned pumpkin, egg whites, cinnamon, gluten free pancake mix, almond milk, and fresh wild blueberries!
Ingredients: Organic canned pumpkin, egg whites, cinnamon, gluten free pancake mix, almond milk, and fresh wild blueberries!These were DELICIOUS! The fiber from the veggies and fruit along with the protein in egg whites make this an outstanding, out-lasting breakfast!
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I am not that big of a pancake fan, but this sounds really good.