Pumpkin Pancakes with Chia Seeds

A rich pumpkin flavor that's moist, dense and sweet. Gives you a satisfied and content feeling. Chia seeds add an interesting texture.

Health Benefits
Pumpkins are high in fiber which helps control blood sugar, lower bad cholesterol, aid in weight loss and helps absorb food nutrients. They are naturally low in fat and calories and are packed with immune-boosting antioxidants including alpha-carotene and beta-carotene which help maintain healthy eyes and skin. They also contain high amounts of essential vitamins and minerals, such as vitamins A, C and E, magnesium, potassium and iron.

Ingredients

2 cups of Trader Joe's Multigrain Pancake Mix
1-1/2 cups of soy or almond milk
2 flaxseed eggs (2 tbspn of ground flaxseed + 6 tbspn of water, wait 3 minutes, stir)
2/3 cups of pumpkin puree (or roasted sweet pumpkins when in season)
1 tsp of cinnamon
1 tsp of chia seeds

Preparation

- Combine all ingredients in large bowl and stir
- Cook until lightly browned on both sides
- Serve with maple syrup

Note to vegan chef

The Multigrain Pancake Mix is a key ingredient. I have tried whole wheat flour and buckwheat flour but they are not as good. Another option to try is Bob's Red Mill 10 Grain Pancake Mix, but I haven't tried that yet. Anxious to use my coconut flour, I used 1/4 cup of coconut flour with 3/4 cups of Multigrain Pancake Mix and that was good for an even more interesting flavor.

I have made these using roasted pumpkins instead of puree and they are outstanding.

This recipe was modified from MyLittleCelebration.com 
http://www.mylittlecelebration.com/coffee/tasty-tuesday-times-two/