INGREDIENTS
1 1/2 cups
sorghum flour ( gluten free oat flour will work too)
1 1/2 cups
gluten free rolled oats
1/2 cup
coconut sugar
1 tsp
baking powder
1
heaping tsp cinnamon
1/2 tsp
sea salt
2
flax eggs (real eggs will work too)
1 1/4 cups
pumpkin puree
1/4 cup
coconut oil (or sub more pumpkin for oil free)
2 tbsp
almond milk
1/3 cup
jam of choice (I used homemade chia jam )