- 1/2 cup Almond Milk
- 1/4 cup Pumpkin Puree
- 1/2 tbsp Ground Flax
- 1 1/2 tbsp Water
- 1/2 tsp apple cider vinegar
- 1/2 tsp Vanilla Extract
- 1 tbsp Coconut Sugar
- 1/2 tsp Cinnamon or Pumpkin Pie Spice
- 1 1/2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/4 tsp Sea Salt
- 1 scoop (About 3 Tablespoons) BõKU Super Protein
- 3/4 cup Rolled Oats
- Put the ground flax and water in the blender and let it sit for a minute or two so it can thicken. Now add all the other ingredients and blend until smooth! Let the batter sit for several minutes.
- Meanwhile, heat a nonstick griddle (or large nonstick skillet) coated with cooking spray over medium heat. Spoon 2 heaping tablespoons of batter per pancake on the griddle.
- Turn pancakes over when tops are covered with bubbles and edges look cooked.
- Serve warm topped with agave or maple syrup and a sprinkle of pecans.