Pumpkin Pancakes

Ingredients: * 1/4 c Pumpkin Puree (NOT pumpkin pie) * 3 TB Unsweetened Almond Milk * 1 TB Honey * 3 Eggs * 1 TB Coconut Oil (melted), Plus Additional For Pan * 1 tsp Vanilla * 1/4 c Coconut Flour * 1 tsp Cinnamon * Pinch of Nutmeg * 1/2 tsp Salt * 1/4 tsp Baking Soda

Instructions: 1. In a large bowl, whisk together the dry ingredients (the coconut flour, cinnamon, nutmeg, salt, and baking soda). 2. Then in a separate bowl, whisk together the wet ingredients (the pumpkin puree, almond milk, honey, eggs, oil, and vanilla). 3. Add the dry ingredients to the wet ingredients. Stir together until just combined. 4. Heat a griddle or non-stick skillet to medium heat. Coat pan with coconut oil. 5. Pour about 1/4 cup of batter onto the skillet. Cook for 2-4 minutes until the bottom is cooked through, and then flip. Cook for another 2-4 minutes until lightly browned. Repeat with remaining batter. 6. Serve warm and enjoy!