Soy Pumpkin Pancakes

Ingredients:

• ½ Package of Nature’s Soy Soft Tofu

• ½ Cup canned pumpkin puree

• 1 Tbsp Coconut oil (or other light oil)

• 2 Tbsp Agave syrup (or cane syrup)

• 1 tsp Pumpkin pie spice blend

• 1 tsp Vanilla extract

• 1 Cup unbleached flour (or gluten free flour blend)

• 1 Tbsp Baking powder

• ¼ tsp Sea Salt

• ½ Cup Soy milk

Instructions:

1. Place first six ingredients into a food processor. Blend until creamy and smooth. Transfer to a larger bowl.

2. Sift together flour, baking powder and sea salt. Whisk into pumpkin mixture. Gradually add soy milk until well blended.

3. Heat a non-stick skillet or griddle on medium heat. Brush with a small amount of coconut oil. Add ¼-1/3 cup of batter to skillet. Cook until small bubbles appear; flip and continue cooking until golden brown.

4. Top with pure maple syrup and trail mix!