Gluten Free Spiced Pumpkin Pancakes

Ingredients:

• 6 eggs
• 1 cup pumpkin puree
• 2 teaspoons vanilla extract
• 3 Tablespoons maple syrup
• 2 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• ¼ teaspoon nutmeg
• ¼ teaspoon sea salt
• 2 ½ cups almond flour
• Coconut oil for cooking
• Optional toppings: maple syrup, banana slices, chopped walnuts, coconut butter etc.

Heat a griddle or frying pan to medium-high heat and grease with coconut oil or butter.

Whisk eggs in a large mixing bowl. Then add pumpkin puree, vanilla, and maple syrup and mix again. Add remaining ingredients and mix until just incorporated and no lumps remain.

Ladle onto hot griddle and let cook about 4 minutes or until small bubbles appear before flipping and cooking another 2 minutes. Top to your liking!

Makes 15 medium pancakes.

Freeze in an airtight container and reheat in the toaster or microwave.

Optional:
These pancakes are full of protein and healthy fats thanks to being made up of mostly eggs and almond flour.  They also provide grounding and anti-inflammatory spices like ginger and cinnamon along with a sneaky dose of root vegetables. Top these with chopped walnuts for an added boost of Omega-3s!