Pumpkin & Coconut Pancakes

(Gluten Free)

3 Large Eggs

1 Tablespoon of Coconut milk

1 Tablespoon of Vanilla Extract

2 Tablespoons of Agave

3 Tablespoons of Canned Pumpkin

1 Tablespoon of Shredded Coconut

1 1/2 Cups of Almond Flour (blanched)

1/4 Teaspoon of Celtic Sea Salt

1/4 Teaspoon of Baking Soda

Coconut or Macadamia Nut Oil for cooking

Mix together eggs, coconut milk, pumpkin, vanilla and agave. Add almond flour, shredded coconut, baking soda, sea salt mixing until thoroughly combined. Scoop 1/4 cup of batter pouring it on to your pre oiled skillet.  When you see bubbles in the center flip.  We add raspberries, 100% organic  maple syrup and a dollop of whip cream to cooked pancakes.