Healthy Pumpkin Pancakes

Ingredients

3/4 cup pumpkin puree (not pumpkin pie filling)

2 large eggs

3/4 cup unsweetened almond milk

2 teaspoons vanilla extract

2 tablespoons maple syrup

1 1/2 cup old fashioned rolled oats

2 teaspoons baking powder

1 teaspoon cinnamon

1 1/2 teaspoons pumpkin pie spice

1/4 teaspoon salt

coconut oil for cooking

pecans (optional)

Directions

Add all ingredients to a blender and blend on high speed until completely smooth, about 1 minute.

Lightly coat a griddle or non-stick pan with coconut oil, and place over medium heat. Once the pan is hot, add batter to the pan. The batter will be thick so use a spoon to spread it out a little bit. Cook about 2-3 minutes per side.

*the batter will get thicker the longer you let it sit, so cook the pancakes immediately after blending.

Wipe the pan or griddle clean and start over until you’ve finished the batter.

Top with pecans and maple syrup. Serve immediately.