Ingredients:

2 1/2 cups Pumpkin Puree

1 Dozen Pasture-raised Eggs

1/4 cup Coconut Flour

1 tbsp. Baking Powder

1 cup Coconut Milk

2 tbsp. Arrowroot Powder

1 tbsp. Cinnamon

3/4 tsp. Ground Cloves

1/2 tsp. Ground Ginger

1/2 tsp. Ground Nutmeg

1 tsp. Pink Salt

1/4 cup Keto maple syrup

2 tsp. Vanilla Extract

4 tbsp. of coconut oil

Instructions:

Step #1:  Beat eggs. Whisk the spices and the salt into the flour, then add to the pumpkin puree. Stir well, then add eggs, coconut milk, syrup and vanilla, stirring after each addition.

Step #2:  Heat a griddle or other heavy bottomed pan over medium heat until thoroughly heated, 4-5 minutes. Reduce heat slightly and generously grease the pan with coconut oil.

Step #3:  Ladle the batter onto the griddle and cook until the edges are very dry. Turn with a spatula and finish cooking. (Add more flour to the remaining batter if the pancakes are crumbly or fall apart on the griddle- these ones are still yummy though, so just set them aside.)

Step #4:  Reserve finished pancakes in a 150° oven until serving time. These can also be made as waffles!

Servings: 6-8

Ready in: 25 min.

***Nutritional info does not include optional ingredients.***

***The nutrition info for this recipe is based on the linked ingredients above**