Cooking Instructions
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Step 1
Place
Old Fashioned Rolled Oats (180 g)
,
Unsweetened Vanilla Almond Milk (240 mL)
,
100% Pumpkin Purée (170 g)
,
Pure Maple Syrup (60 mL)
,
Eggs (2)
,
Pure Vanilla Extract (5 mL)
,
Baking Powder (6 g)
,
Pumpkin Pie Spice (2 g)
,
Ground Cinnamon (as needed)
, and
Sea Salt (2 g)
into a high speed blender.
Step 2
Process on high for about 1 minute. Oats should be broken down and a smooth consistency reached.
Step 3
Heat a large flat pan or skillet over medium heat, spray with
Nonstick Cooking Spray (as needed)
. Once the skillet is hot, poor approximately 1/4-cup pancake batter on the pan. Repeat 2-3 times depending on the size of your skillet/pan.
Step 4
Cook 2-3 minutes, flip, and cook another 2-3 minutes. Repeat this process, always making sure you coat the pan with
Nonstick Cooking Spray (to taste)
between pancakes, until all batter is gone. Makes approximately 12 small pancakes.
Step 5
Serve hot with toppings of choice, we enjoyed them with
Maple Syrup (to taste)
,
Bananas (to taste)
,
Pecans (to taste)
, and
Dark Chocolate Chips (to taste)
.
