1. To make Honey-Raspberry Syrup: Place 3 cups frozen raspberries and 1/2 cup water in a saucepan. Bring to a boil, cover, and simmer 5 minutes, or until berries are soft. Mash in pan until smooth. Strain berry mixture through sieve into separate saucepan (you should have 1 to 1-1/4 cups). Stir in honey, and return mixture to a boil. Remove from heat, add remaining 1 cup frozen raspberries, and cover to steam and thaw whole raspberries. Set aside.

2. To make Pumpkin Pancakes: Whisk together flours, baking powder, baking soda, cinnamon, ginger, and salt in a bowl.

3. Beat eggs and honey in a separate bowl. Whisk in milk, pumpkin puree, and vanilla extract. Stir egg mixture into flour mixture with a spatula or a wooden spoon.

4. Coat nonstick skillet or griddle with cooking spray, and heat over medium-high heat. Ladle 2/3 cup batter onto skillet for each pancake. Cook 3 minutes, or until bubbles begin to form in center of pancakes. Flip, and cook 2 to 3 minutes more, or until pancakes are browned on both sides. Serve warm with Honey-Raspberry Syrup.

From Vegetarian Times, November/December 2008, p.83