|10 min||20 min||2|
|4 large egg||Egg|
|1/2 cup||Pumpkin, canned|
|1 tsp||Maple syrup, pure|
|1 tbsp||Vanilla extract, pure|
|1 tsp||Pumpkin pie spice|
|1/2 tsp||Baking soda|
|1 pinch||Sea salt, fine|
|2 tbsp||Coconut flour|
|1 tbsp||Coconut oil|
In a large bowl, whisk together eggs, pumpkin, maple syrup & vanilla. Sift the cinnamon, pumpkin pie spice, baking soda and salt into the wet ingredients and stir together until smooth. If the batter seems runny, sift in the optional flour, stir well to combine, then allow the batter to sit for 10 minutes to thicken.
Melt the oil in a large skillet over medium-low heat. Pour the melted butter into the batter and stir to combine.
Grease the skillet and return it to the heat. Spoon the batter into the skillet to make pancakes of your desired size. When a few bubbles appear on the top, flip the pancakes once to finish cooking. Repeat with remaining batter, regreasing the skillet between batches as necessary.
Serve with butter and a dusting of cinnamon or some banana slices.