Pumpkin Pancakes

1/4  cup		pumpkin puree
3  tablespoons		almond milk
1  tablespoon		honey
3		eggs
1  tablespoon		coconut oil, melted, plus additional for pan
1  teaspoon		vanilla
1/4  cup		coconut flour
1  teaspoon		cinnamon
1  pinch		of nutmeg
1/2  teaspoon		salt
1/4  teaspoon		baking soda

Tip: For nutritional information on all the ingredients in Pumpkin Pancakes just click on each ingredient name. Then adjust the serving size for any Pumpkin Pancakes ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

In a large bowl, whisk together the dry ingredients – the coconut flour, cinnamon, nutmeg, salt, and baking soda. Then in a separate bowl, whisk together the wet ingredients – the pumpkin puree, almond milk, honey, eggs, oil, and vanilla. Add the dry ingredients to the wet ingredients. Stir together until just combined.
Heat a griddle or non-stick skillet to medium heat. Coat pan with coconut oil. Pour about 1/4 cup of batter onto the skillet. Cook for 2-4 minutes until the bottom is cooked through, and then flip. Cook for another 2-4 minutes until lightly browned. Repeat with remaining batter. Serve warm and enjoy!