Pumpkin Pancakes for Two

These pancakes are gluten-free, but don't let that scare you off. They are delicious.

Pumpkin Pancakes for Two

1/4 cup pumpkin puree

4 T. almond milk

1 T. honey

3 eggs

1 T. coconut oil, melted

1 T. vanilla

1/4 cup coconut flour

1 t. cinnamon

Pinch of nutmeg

1/2 t. salt

1/4 t. baking soda

1. In a medium-sized bowl, whisk together the dry ingredients (coconut flour, cinnamon, nutmeg, salt, and baking soda).

2. In a separate bowl, whisk together the wet ingredients (pumpkin puree, almond milk, honey, eggs, coconut oil, and vanilla.

3. Add the dry ingredients to the wet ingredients. Stir together until combined.

4. Heat griddle or a non-stick skillet to medium heat. Coat pan with additional coconut oil. Pour about 1/4 cup of batter onto skillet. Flatten the batter with a spatula if it is too thick to spread. Cook for about 4 minutes on each side. Lower heat if outside is getting too brown before the middle is cooked.

5. Repeat with remaining batter. Serve warm with maple syrup! Makes 4 pancakes.