Pumpkin Pancakes

Ingredients

• 2 tsps double acting baking powderNutrition
• 3 tbsps coconut oilNutrition
• 1/2 cup canned pumpkinNutrition
• 6 tbsps egg substituteNutrition
• 1 1/2 cups quick oatsNutrition
• 1 1/3 cups almond milkNutrition
• 1 tbsp pumpkin pie spiceNutrition
• 1/2 tsp saltNutrition

Directions

1. 1Preheat griddle/pan on medium-high with 1 tablespoon of coconut oil.
2. 2Process oats in blender or food processor until it turns into oat flour.
3. 3Mix all ingredients in a bowl until smooth (except for coconut oil).
4. 4Use a 1/3 cup measuring cup and pour 4 pancakes onto griddle/pan. Let entire top of pancake bubble up, flip and let cook another 30 seconds.
5. 5Note: cook 4 pancakes in a pan at a time, adding a tablespoon of coconut oil for each new set of pancakes. Coconut oil does not go in the mixture.

Nutrition per serving

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