Recipe
- 2 Tablespoons Pumpkin Puree
- 2 Tablespoons Coconut Flour
- 1 teaspoon Whole Earth Sweetener (blend of Stevia and Monk Fruit)
- 1/4 teaspoon Ground Cinnamon
- 1/4 teaspoon Vanilla Extract
- Dash of pumpkin spice, optional (only because I love it!)
- 2 Eggs
- Coconut Oil or Butter, for frying
1. In a large bowl, whisk together the pumpkin and eggs until smooth.
2. Whisk through the cinnamon, vanilla, and Whole Earth Sweetener.
3. Gently stir through the coconut flour, until you have a pancake batter.
4. Heat coconut oil or butter in a large frying pan.
5. When hot, drop a tablespoon per pancake.
6. Cook until golden brown on both sides.
7. Serve as is or top with whipped cream or your topping of choice.
