Healthy Pumpkin Oat Pancakes

Place Old Fashioned Rolled Oats (2 cups), Unsweetened Vanilla Almond Milk (1 cup), 100% Pumpkin Purée (3/4 cup), Pure Maple Syrup (4 Tbsp), Eggland's Best Classic Eggs (2), Pure Vanilla Extract (1 tsp), Baking Powder (1 tsp), Pumpkin Pie Spice (1 tsp), Simply Organic Cinnamon, Ground (1/4 tsp), and Sea Salt (1/4 tsp) into a high speed blender.

Process on high for about 1 minute. Oats should be broken down and a smooth consistency reached.

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.

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.

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).