PUMPKIN PANCAKES

INGREDIENTS: 

1/4 cup pumpkin puree
3 Tbsp almond milk
1 Tbsp honey
3 eggs
1 Tbsp coconut oil, melted, plus additional for pan
1 tsp vanilla
1/4 cup coconut flour
1 tsp cinnamon
1/2 tsp salt
1/4 tsp baking soda

INSTRUCTIONS:

1. In a large bowl, whisk together the dry ingredients -  coconut flour, cinnamon, salt, and baking soda. 

2. In a separate bowl, whisk together the wet ingredients – 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 nonstick skillet to medium heat. Coat pan with coconut oil. 

3. Pour about 1/4 cup of batter onto the skillet. Cook for 2-4 minutes until the bottom is cooked through, and then flip.

4. Cook for another 2-4 minutes until lightly browned. Repeat with remaining batter. Serve warm and enjoy!