Pumpkin Oat Blender Pancakes

We have made these three times in the past two weeks! My boys request them and I don't mind making them often, because they are filled with clean, good for your ingredients. Who ever thought we'd have a vegetable for breakfast? Not me. I love how you dump everything in a blender and it does the work for you. This recipe is adapted from Cookie & Kate. 

Dump ingredients into a blender:

• 1 (15 oz) can of pumpkin (roughly 2 cups)
• 1/2 cup almond milk
• 4 tablespoons coconut oil, melted
• 2 tablespoon lemon juice 
• 2 teaspoon maple syrup
• 2 teaspoon vanilla extract
• 4 eggs
• 2 cups old fashioned rolled oats
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon pumpkin spice

Blend. Pour onto a greased, hot griddle. These pancakes are thick (upper left), so I use a spoon to spread them out. They also cook more evenly this way. 

When the bottom is nice and brown, FLIP. Cook the other side. Serve with maple syrup and fruit.