1/3 cup pumpkin puree
1 tsp cinnamon*
1/2 teaspoon ground ginger*
1/4 teaspoon cloves*
1/4 teaspoon nutmeg*
1/3 cup almond meal
1/2 teaspoon baking soda
pinch of salt
2 tablespoons butter or coconut oil
* we like our pumpkin to have a lot of spice. You can replace these with 1 teaspoon of pumpkin spice.
Whisk the eggs in a bowl. Add in the pumpkin, spices, almond meal and baking soda. Throw in a pinch of salt. Whisk until it's all combined.
Heat a large skillet over medium heat. Add the butter or coconut oil to the pan, once melted, pour in about 1/4 cup of batter. Turn down heat a bit. Cook the pancake about 2-3 minutes per side, or until you see little bubbles starting to form on top, then flip. Continue to cook about 2 more minutes. Serve with maple syrup.