Brunch: Pumpkin pancakes with maple pecan syrup

These pancakes are soft and dense, full of flavor and great for a winter brunch. 

Pumpkin pancakes with maple pecan syrup

For the pancakes:
1 egg
1 T oil
1 T agave nectar
1/3 cup plain yogurt
1/3 cup unsweetened apple sauce 
3/4 cup pumpkin* 
3 tsp baking powder
1/2 tsp salt
2 T ground flaxseed meal
1/2 cup buckwheat flour
1/2 cup whole wheat flour
*either flavor plain pumpkin with pumpkin pie spices and a little agave nectar, or add spices (ex: cinnamon, cloves, allspice, nutmeg, ginger) to pancake mixture.

Beat egg and mix in all ingredients. The mixture will be very thick -- add water a little at a time until the batter can be poured into small pancakes in a skillet.

For the syrup:
1 cup plain yogurt
2 tsp agave nectar
2 T maple syrup
1/2 tsp vanilla
4-5 T chopped pecan pieces

Mix all ingredients together and serve over warm pancakes (chill syrup if not using right away).

(Recipe by H. Farrell)