1 Cup plus 2 Tbsp of gluten free rolled oats
2 tsp cinnamon
1/4 tsp of each - allspice, ginger and nutmeg
1/2 tsp of salt and baking soda
2/3 Cup of pumpkin puree
1/3 Cup of unsweetened apple sauce
1/3 Cup of unsweetened coconut milk
2 Tbsp of melted coconut oil
1 Tbsp maple syrup
1 tsp of vanilla extract
2/3 Cup of water
2 Tbsp of ground flax seed
in a bowl, mix ground flax seed and water. Let stand for 5 minutes to gel. Blend oats in blender until fine and then add salt, baking soda and spices. in a new bowl, whisk together the pumping puree, apple sauce, milk, coconut oil, egg replacer, maple syrup and vanilla extract. Add the dry ingredients and then mix until just combined. Do not over mix.
Heat a non stick pan or iron skillet on medium heat. Lightly oil the surface. Add 1/4 cup amount of batter to skillet in a circle pattern. Cook until the edges begin to lightly bubble. Flip and cook for 2 more minutes. These pancakes take a lot longer to cook than traditional pancakes. Be patient.
Or you can put them on a greased cookie sheet and bake them like cookies in the oven. Try 425 degrees for 20 minutes.
Serve and enjoy.
I have started freezing them. Many mornings, I will toast two of them, smear sun butter and drizzle honey on top. Now this is true quality.
From the IFM Detox program.