Ingredients:

2 eggs
¼ cup pumpkin puree
1 tablespoon coconut oil, melted, plus more for cooking
1 tablespoon pure vanilla extract
1 pinch baking soda
¾ teaspoon cinnamon
¼ teaspoon nutmeg
1 pinch ground cloves
1 pinch ground ginger
1 pinch salt
melted grass-fed butter (optional)
maple syrup (optional)

Directions:

Mix wet ingredients.
Mix dry ingredients in a separate bowl.
Fold ingredients together.
Add a bit of coconut oil to the pan or griddle and pour batter for 3-inch pancakes. Cook about 2 minutes per side.
Serve topped with melted grass-fed butter and maple syrup, if desired.

We here at EatLocal wish to provide you with the best catalog of seasonal recipes available. By eating seasonally you not only get the freshet and best food available but you can also support your own local economy and your local farmers. Fresher food will always make for a better meal and we want to give you the recipes that allow you to take advantage of that fact. Eat Fresh, Eat Well, Eat Local.