Pumpkin Pancakes

Ingredients

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

Directions

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.