Servings: 8

Ingredients:

• 12 eggs
• 1 1/2 cups canned pumpkin
• 3/4 cup milk
• 3 teaspoons pure vanilla extract
• 3 teaspoons pumpkin spice
• 3 teaspoons cinnamon
• 6 tablespoons coconut flour
• A pinch of salt
• 1/2 teaspoons baking soda (aluminum free)

Cooking Instructions:

Mix the eggs, milk, vanilla and pumpkin in a bowl. In another mixing bowl blend the rest of the dry ingredients. Next add the dry ingredients into the bowl with the wet ingredients.

Grease a pan with olive oil, ghee butter or coconut oil. I would suggest pouring less batter into the pan to make a smaller pancake as they tend to flip more easily without breaking. Cook the pancakes on low-medium heat for 7 minutes, flip the pancakes and cook for another 7 minutes.

Top Ideas: organic butter, coconut oil, pure maple syrup, berries, goat cheese or even a nut butter