Pumpkin Oat Pancakes (GF/DF/V)

• 1 1/4 C GF rolled oats

• 2 Tbsp cinnamon

• 1/4 tsp powdered ginger

• 1/4 tsp nutmeg

• 1/4 tsp cloves

• 1/2 tsp baking soda

• 1/4 tsp salt

• 3/4 C pumpkin puree

• 1/2 ripe banana

• 1/3 C unsweetened applesauce

• 1/3 C unsweetened coconut/almond/flax milk

• 2 Tbsp melted coconut oil

• 2 Tbsp maple syrup

• 1 Tbsp vanilla extract

Egg Substitute:

• 1/3 C water

• 2 Tbsp ground flaxseed

Combine water and ground flaxseed to prepare the egg substitute - let sit 5-7 minutes.

Add the oats to a blender and blend until finely ground. Add the salt, spices, and baking soda.

In a large bowl, mash the banana and add pumpkin, applesauce, milk, melted oil, maple syrup, vanilla, and thickened egg substitute. DO NOT OVERMIX. Combine gently with the oat mixture.

Warm a cast iron skillet (or pan of choice) on low-medium heat and lightly oil the surface. Once the pan is warm, pour in desired amount of batter - cook until small bubbles form around the edges. (We find it takes 1-2 minutes per side to cook.) Flip and cook another 1-2 minutes.

We prefer to eat with a spread of nut butter and drizzle of raw honey. ENJOY!

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