Ingredients

The following ingredients have 2 Servings
  • 2 eggs
  • ¼ cup pumpkin puree
  • 1/8 tsp  cinnamon
  • 1 TBSP  coconut oil
  • butter

Instruction

  • Warm a cast iron pan over medium high heat.
  • Whisk together the eggs, pumpkin puree, and cinnamon.
  • Add about a Tablespoon of coconut oil to the hot pan and swirl to cover the bottom of the pan.
  • Use about two scant Tablespoons of batter for each pancake. They flip best when the pancakes are small.
  • Cook until golden on the bottom and slightly opaque in the center and around the edges.
  • Flip, brown on the other side, and serve.
  • Makes about 8 small pancakes, for 1 large serving or 2 medium servings.