Ingredients:
1/2 cup canned pumpkin
3 eggs
2 tablespoons almond butter
1/2 of a banana
dash of cinnamon
dash of pumpkin pie spice
1 pitted date, chopped
Tbl coconut oil
Directions: Mix 2 eggs, banana, almond butter, date, cinnamon and pumpkin pie spice in blender. I use my magic bullet. Then add pumpkin until combined. whisk in the last egg.
Heat skillet or pan on medium heat and cook in coconut oil. Pancakes are ready to flip when bubbly around the edges.
We topped ours with blended dates and slivered almonds and drizzled with maple syrup.
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