Fluffy Gluten free Banana Pancakes

1. Combine 1 tbsp ground flaxseed with 3 tbsp water and let sit for 15 minutes to create a flax egg 2. Add soaked cashews and water, blend until smooth to make cashew milk. ( feel free to omit this step and add 3/4 of a cup store bought cashew milk instead if desired ) 3. Add remaining ingredients: oats, salt, agave, syrup, baking powder, pumpkin pie spice, and banana and blend until smooth 4. If mix is too thick add more water, if mix is too thin add more oats and blend until desired consistency is reached, a consistency slightly thicker than normal pancake batter is easiest to flip. 5. cook on a preheated pan or griddle for about five minutes on each side or until golden brown

Great

% Daily Values based on a 2,000 calorie diet