Makes about 6 servings
2 cups complete pancake mix
1½ cups water
2/3 cup 100 percent pure canned pumpkin
Mini chocolate chips, blueberries, bananas or apples
Nonstick cooking spray
Combine pancake mix, water and pumpkin in a medium bowl. Stir until moistened. (Add more water for silver-dollar sized pancakes.)
Spray large skillet with nonstick spray
Heat over medium heat.
Pour about ¼ cup batter onto griddle. Cook until batter bubbles begin to burst.
Flip and cook another 1 to 2 minutes until golden.
Once cooled, separate between small sheets of wax paper and freeze.
Pancakes can be reheated in a toaster oven or microwave to be completely portable, or plated and sprinkled with mini chocolate chips or fruit slices with a dollop of light maple syrup.