I know it seems impossible, but we do sometimes tire of oatmeal for breakfast. On those days it's pumpkin pancakes to the rescue! These are tasty. And gluten, dairy and soy free! (That's a shout out to you - my good buddy, Lindsay Eccles). Enjoy!

Pumpkin Pancakes (from www.eatcleandiet.com)
1 1/2 cups oat flour
2 tablespoons sucanat
1 tablespoon baking powder
1/2 teaspoon sea salt
2 tablespoons cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
4 egg whites
1/2 cup pumpkin puree
1 1/2 cups unsweetened almond milk
dark chocolate chips (optional, but oh, so good)

Preheat griddle. Mix all dry ingresients in bowl. In seperate bowl whisk egg whites and pumpkin, mix in almond milk. Add wet ingredients to dry and mix together. Spray griddle with non-stick spray. Scoop batter with 1/4 c. measuring cup. Cook 3-5 minutes per side. If you choose to add chocolate chips, place 3-4 on each pancake once you've poured the batter on the griddle. Eat with pure maple syrup.

Notes: To make oat flour, just grind oats to powder in blender. Sucanat stands for "sugar cane natural." It is crushed and dried sugar cane and, unlike white sugar, actually has nutritional  value. If you can't find Sucanat, use brown sugar. But you didn't hear that from me.