Yields 8 pancakes

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Ingredients:

 

Dry:

• 1/2 cup almond flour

• 1/4 cup tapioca

• 1/4 cup arrowroot

• 1 tsp cinnamon

• 1/4 tsp nutmeg

• 1/4 tsp allspice 

• 1 tsp baking soda

• 1/4 tsp salt 

 

Wet:

• 2 eggs

• 1/4 cup of maple syrup

• 1/2 cup organic canned pumpkin 

• 1/4 cup club soda 

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Directions:

1. Add dry ingredients to a bowl and mix together.

2. Add wet ingredients into a separate bowl. Mix with a whisk until well combined.

3. Add dry ingredients to wet ingredients and mix just until combined.

4. Lightly coat a griddle with ghee or coconut oil over medium heat.

5. Drop the batter by 1/4 cup onto the griddle.

6. Cook until bubbles begin to form on the top and then flip. Continue cooking until the bottom side is golden brown.

7. Remove from griddle and serve with your favorite toppings (maple syrup, honey, cinnamon, nut butter, chopped nuts

 *You may want to lower the heat after the first batch of cakes comes off the griddle​