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Home Cook: Alon Popilskis, Congers, N.Y., blogger at www.localtasteblog.com/.

Back Story: "I’m obsessed with pancakes which is a bit odd since they were never a staple at home. The first time I ever cooked a stack of pancakes was for breakfast after sleeping over my cousin's house. After that, I was instantly hooked and even though 20+ years have passed since my first pancake, my love for them hasn't died down. It probably has to do with the fact that they're so versatile -- they can be had for breakfast, lunch, dinner, a snack, or a dessert. Since it’s autumn, I clearly decided to join the pumpkin bandwagon which is why you'll find me whipping up these pancakes for the next few weeks."

Recipe: Pumpkin Pancakes

Ingredients

1 cup white unbleached flour

1 tsp baking powder

1 tsp. baking soda

¼ tsp salt

1 tsp cinnamon

1 tsp pure maple syrup

1 tsp vanilla

1 flax egg (1 Tbsp. flaxseed meal + 3 Tbsp. warm water) or 1 egg

1 cup milk of choice (I use almond)

½ a can of organic pumpkin (about 7.5 ounces)

1 Tbsp coconut oil, melted

¼ cup peanut butter (I use my own homemade PB mixed with pure maple syrup. Another suggestion would be Peanut Butter & Co. Mighty Maple or you can just use regular PB in which case you can up the maple syrup to 1.5 Tbsp.)

½ cup chocolate chips

Maple syrup for topping

Instructions

For those looking to keep the pancakes vegan (otherwise skip to next step): In a small bowl combine 1 tablespoon flaxseed meal + 3 tablespoons warm water and set aside until gel-like (flax egg)

In a large bowl, mix flour, baking powder, baking soda, salt, and cinnamon together.

Stir in maple syrup, vanilla, flax egg or egg, almond milk, organic pumpkin, melted coconut oil, peanut butter, and chocolate chips.

Stir until mixed well but don't beat to death.

Heat a non-stick griddle over medium-high heat.

Place spoonfuls of batter onto greased griddle or skillet over medium-low heat and cook evenly on both sides (should be golden brown on each side).

Serve warm, with maple syrup.

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