Ingredients

• 1\2 pkg of Superior Natural’s Silken Tofu (260g)

• 1\2 Cup of canned Pumpkin Puree

• 1 Tablespoon of Coconut Oil

• 2 Tablespoons Agave Syrup

• 1 Teaspoon of Pumpkin Spice Blend

• 1 Teaspoon of Vanilla Extract

• 1 Cup of Unbleached Flour

• 1 Tablespoon of Baking Powder

• 1\4 Teaspoon of Salt

• 1\2 Cup of Superior Natural’s Unsweetened Soy Drink

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. Heat a non-stick skillet or griddle on medium heat. Brush with a small amount of coconut oil.

3. Add ¼-1/3 cup of batter to skillet. Cook until small bubbles appear; flip and continue cooking until golden brown. Top with maple syrup and trail mix!