IFM Pumpkin Oatmeal Pancakes

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the egg replacer by mixing the ground flax and water. Allow to sit for 5 minutes to gel.

Step 2

Blend the oats in a high speed blender until finely ground, about 60 seconds. Add the spices, salt, and baking soda.

Step 3

In another bowl, whisk together the pumpkin, applesauce, milk, melted coconut oil, maple syrup, vanilla, and egg replacer. Add the wet ingredients to the dry and stir until just combined. Do not over mix.

Step 4

Heat a non-stick pan or cast iron skillet over medium heat (or 350° F for an electric griddle). Lightly oil or butter the surface.

Step 5

Once the pan is hot, pour ¼ cup amounts of the batter, and gently spread the circles. Cook until bubbles form around the edges of the pancake. These pancakes take slightly longer to cook than regular pancakes so just keep the heat on medium and give them some time. Flip and cook for another 2 minutes on the other side.

Step 6

Serve warm with a drizzle of organic agave nectar or maple syrup. (Note, neither agave nor maple syrup were included in the nutrition analysis chart.)