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Pumpkin Pancakes II
Pumpkin and oats star in this autumn classic.
1 1/2 cups quick oats
1 1/3 cups almond milk
1 tbsp pumpkin pie spice
1/2 tsp salt
2 tsps double acting baking powder
3 tbsps coconut oil
6 tbsps egg substitute
1/2 cup canned pumpkin
Preheat griddle/pan on medium-high with 1 tablespoon of coconut oil.
Process oats in blender or food processor until it turns into oat flour.
Mix all ingredients in a bowl until smooth (except for coconut oil).
Use a 1/3 cup measuring cup and pour 4 pancakes onto griddle/pan. Let entire top of pancake bubble up, flip and let cook another 30 seconds.
Note: cook 4 pancakes in a pan at a time, adding a tablespoon of coconut oil for each new set of pancakes. Coconut oil does not go in the mixture.
in 1 serving of Pumpkin Pancakes II.
, 40% carbs, 11% protein.
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