To make these healthy pumpkin pancakes, add the rolled oats, baking powder, salt, and pumpkin pie spice to a blender and blend until you have a flour-like consistency.

Then, add the vanilla extract, unsweetened vanilla almond milk, pumpkin puree, and banana to the blender. Blend until smooth. Use a spatula to scrape down the sides so that everything gets combined.

Lightly pulse in the egg with the rest of the ingredients in the blender.

Lightly spray a nonstick pan with coconut oil and cook the pancakes over medium heat. This recipe makes about 18 pumpkin pancakes. Cook the pancakes for about 2 minutes on each side or until done. Optional: Add some mini chocolate chips to the pancakes.

Drizzle with maple syrup and enjoy! Optional: We love adding some dairy-free coconut whipped cream to our pancakes.