A pumpkin brunch

So to use up the remainder of the pureed pumpkin from my Pumpkin Ravioli recipe, I looked up this recipe for pumpkin pancakes. They were delicious and tasted lightly of pumpkin bread. I didn't use the full amount of pumpkin puree (as I was just using up the rest of the can from my previous recipe), but I would recommend using the full amount if you love pumpkin.

Healthy Oatmeal Pumpkin Pancakes:
Ingredients:
1 cup white or whole wheat
1/2 cup rolled oats
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
Pinch ground nutmeg
Pinch ground ginger
1/2 cup sugar
2/3 cup canned pumpkin purée
2 eggs
2 Tablespoons canola oil
3/4 cup milk

Instructions:
Heat a large frying pan over medium heat or heat up a griddle.
In a large mixing bowl, whisk together the flour, oatmeal, baking power, spices, and sugar. Add the remaining ingredients and stir until combined.
Make your pancakes (I think everyone knows how to do this)
Serve hot with maple syrup and a sprinkling of chopped toasted pecans.
Enjoy!