• 4 eggs
  • 3 tbsp coconut milk
  • ½ cup canned pumpkin puree
  • 1 tbsp raw honey
  • ½ tsp vanilla extract
  • ½ cup almond flour
  • 2 tbsp coconut flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1 ½ tsp pumpkin spice
  • ⅛ tsp nutmeg
  • 2 tbsp coconut oil, for greasing the pan
  • ¼ cup crushed pecans (for topping)
  • 1 banana, sliced (for topping)
  1. In a medium bowl or large measuring glass, whisk the eggs, coconut milk, pumpkin puree, honey, and vanilla extract until it’s very smooth.
  2. In a large bowl, whisk the almond flour, coconut flour, baking powder, and spices until well combined. Pour the liquids into the bowl with the dry ingredients, and whisk until a smooth batter forms.
  3. Heat a bit of coconut oil in a large cast iron or nonstick pan until hot. Scoop ¼ cup of the batter at a time and pour onto the hot pan. Cook in batches for 2-3 minutes per side, or until golden brown. You may need to add a little more coconut oil between the batches to prevent them from sticking.
  4. Serve your pumpkin pancakes warm, garnished with sliced bananas and pecans on top. Enjoy!