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!