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8 eggs
1 cup of fresh pumpkin**
2 tsp of vanilla
3 tbs Grade B maple syrup
¾ tsp cinnamon
¼ tsp ginger
¼ tsp allspice
1/8 tsp ground cloves
1/8 tsp nutmeg
¼ tsp sea salt
½ tsp baking soda
1/3 cup chopped pecans
3 tbs of melted butter or coconut oil (your choiceJ
Coconut oil for cooking
**I prepare this ahead of time and freeze in pre measured bags to make easier.
In a large mixing bowl whisk eggs, add pumpkin, vanilla and maple syrup and mix well. Add in the spices and the butter or coconut oil. Stir in chopped pecans. Again mix well.
I used a cast iron griddle to cook these which worked very well. Place coconut oil on griddle over medium heat. Using a “gravy” ladle drop the pancake batter onto your ready griddle. As they thin they will be about 3-4” in diameter. When bubbles begin to surface it’s time to flip. Cook until lightly browned.
Be creative with your serving: I liked them plain, hubby liked them with maple syrup and more butter. Another idea is fresh whipped raw cream or yogurt. And of course serve with a side of sausage or bacon!