Whole Wheat Pumpkin Pancakes

I experimented with my Blueberry pancake recipe. I think they turned out well. : ) The canned pumpkin does thicken the batter, which is why I recommend adding milk to thin it to your preferred consistency.

Ingredients

* 1 cup fat-free milk, + more to thin out the batter
* 1 tablespoon lemon juice
* 3/4 cup whole wheat flour
* 1/3 cup all-purpose flower
* 1/4 cup wheat germ
* 1 and 1/2 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1 tablespoon brown sugar
* 1 tsp. cinnamon
* 1/4 tsp. nutmeg
* 1 tablespoon flax seeds (optional)
* 2 tablespoons applesauce
* 2 tablespoons vegetable oil
* 2 small eggs, lightly beaten
* 1/2 can pumpkin puree

Directions

* Mix the milk and lemon juice and let sit while combining the other ingredients.
* Whisk together the dry ingredients.
* Create a well in the center and place the wet ingredients, including the milk and lemon mixture, into the well.
* Mix the dry and wet ingredients together. The batter will be slightly lumpy.
* Add milk until you reach the desired consistency
* Heat a frying pan over medium heat, and spray the pan with cooking spray (or butter, if desired).
* Ladle the batter into the pan to create 4 to 5-inch pancakes.
* Press a handful of blueberries into each pancake immediately after it has been placed in the pan.
* Cook the pancake until bubbles begin to appear, then flip it over and cook it for 2 more minutes.