Ingredients:

• 3 large organic eggs
• 1/2 cup organic almond milk
• 1 tsp pure vanilla extract
• 1 Tablespoon pure maple syrup
• 1/2 cup organic pureed pumpkin
• 3 Tablespoons coconut flour
• 1 Tablespoon pumpkin pie spice
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt
• 2 Tablespoons coconut oil (for cooking)

Instructions:

1. In a large mixing bowl, whisk together the eggs, almond milk, vanilla extract, and pure maple syrup until well combined.
2. Add the organic pureed pumpkin to the egg mixture and whisk until smooth.
3. In a separate bowl, combine the coconut flour, pumpkin pie spice, baking soda, and sea salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring until you have a thick, smooth batter. If the batter seems too thick, you can add a little more almond milk to reach your desired consistency.
5. Heat a non-stick skillet or griddle over medium heat and add a small amount of coconut oil to coat the surface.
6. Pour a small amount of the pancake batter onto the skillet to form pancakes of your desired size. Use the back of a spoon to spread the batter into a circular shape.
7. Cook the pancakes for about 2-3 minutes on each side or until they are golden brown and cooked through. You’ll know they’re ready to flip when you see bubbles forming on the surface.
8. Once cooked, remove the pancakes from the skillet and keep them warm while you cook the remaining batter. You may need to add more coconut oil to the skillet between batches to prevent sticking.
9. Serve your delicious pumpkin spice pancakes with a drizzle of pure maple syrup, a sprinkle of extra pumpkin pie spice, and perhaps a dollop of whipped cream or a handful of toasted pecans for added flavor and texture.