Breakfast: Pumpkin Pancakes (Vegan)

Pumpkin and oats star in this autumn classic.

Prep Time: 15 mins

Cook Time: 3 mins

Total Time: 18 mins

Ingredients

1 1/2 cups quick oats
1 1/3 cups almond milk
1 tbsp pumpkin pie spice
1/2 tsp salt
2 tsps double acting baking powder
3 tbsps coconut oil
6 tbsps egg substitute
1/2 cup canned pumpkin

Instructions

1. Preheat griddle/pan on medium-high with 1 tablespoon of coconut oil.

2. Process oats in blender or food processor until it turns into oat flour.

3. Mix all ingredients in a bowl until smooth (except for coconut oil).

4. Use 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. Note: 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.

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