1/2 cup pumpkin puree
2 large pasture eggs
1 tablespoon coconut oil melted
1/4 cup almond milk
1 cup balanced almond flour
1/4 cup ground flax seed
1/2 teaspoon pumpkin pie spice
1/4 teaspoon baking soda
1) Mix all the dry ingredients together.
2) Mix separately the wet ingredients.
3) Slowly whisky in the dry mixture into the wet.
4) Melt grassfed butter on your pan. For each pancake scoop 1/4 cup of pancake mixture and blot the batter so it flattens out evenly. The tip is to cook on low heat! Add more butter onto your pan between each batch. I made approx. 7 pancakes.