Vanilla Pumpkin Pancakes

Serves 4

  • ½ Package of Franklin Farms Silken 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


    Place first six ingredients into a food processor. Blend until creamy and smooth. Transfer to a larger bowl. Sift together flour, baking powder and sea salt. Whisk into pumpkin mixture. Gradually add soy milk until well blended. 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. Top with pure maple syrup and trail mix!