Paleo Pumpkin Pancakes

In a medium bowl, mix together all of the dry ingredients and set aside. In a large bowl, whisk together the pumpkin and coconut oil. I do this before adding eggs, so that the cold eggs do not cause the oil to harden. Once the pumpkin and oil are well incorporated, whisk the eggs in. Finally, add almond milk.

Add dry ingredients to the wet. At this point you’ll need to determine if you need to add up to another 1/2 cup almond milk. The batter should be thick, but loose enough to pour pancakes fairly easily.

Heat a ceramic nonstick griddle to 350ºF and spray it with coconut oil. Pour the batter in scoops of about 1/4 to 1/3 cup size. My pancakes were about 4 inches in diameter. Cook on the first side, until the pancake has set up enough to flip. It should be a nice toasty brown on the cooked side! Cook the other side until it matches the first. It takes about 5 minutes per side but keep an eye on it.

Serve with home made applesauce and enjoy!