1/4 cup pumpkin puree
1/4 cup coconut flour
3 tbsp almond milk (I used unsweetened vanilla)
1-1/2 packets of stevia (or other sugar substitute equal to 1 tbsp of sugar)
2 to 3 tbsp butter, melted
1 tsp cinnamon
1 tsp vanilla
1/4 tsp baking soda
a pinch of nutmeg
a pinch of salt, optional
In a large bowl, mix together wet ingredients. In a separate, mix together the dry ingredients.
Add the dry ingredient mixture to the wet ingredient mixture and combine til smooth.
Heat a griddle or skillet over medium heat. Grease pan with butter or coconut oil.
Cook pancake for 3 to 4 mins per side until golden brown.
Makes 5 to 6.
Serves 2 to 3.