2 tbsp coconut flour
1 tsp baking soda
1/2 tsp Ceylon cinnamon
1/4 tsp nutmeg (or mace if you're allergic to, or avoiding nuts)
1/4 tsp cloves
1/4 tsp powdered ginger
pinch of sea salt
1/4 cup water
2 tbsp canned pumpkin (not pie filling!) or fresh pumpkin puree
1 tbsp maple syrup
Mix all of the dry ingredients together, making sure there are no coconut flour lumps. Then mix in the liquid ingredients, stir until well incorporated.
Preheat your frying pan/crepe pan/griddle over medium heat. Scoop out the mixture using a 1 tbsp measuring spoon, about 2 tbsp per pancake. Cook for about 2 minutes on each side, or until cooked through. Serve with a side of bacon.
It's time for pumpkin spice flavoured everything! My favourite time of year. I enjoy autumn so much more than summer! And while I don't drink all of those sugary pumpkin spice flavoured drinks in coffee shops, I love love love pumpkin with all of the spices, any time of year. These pancakes don't need to be drizzled with maple syrup on top, because it's got maple syrup *in* them, so that you can make these and just grab and go, without need of a fork. They're quite sturdy, and can be eaten by hand if you're in a rush. Great for the kids when they're late for school, they can be made ahead of time during a Sunday batch cooking session, will keep in the fridge, then just warm them up in the toaster or toaster oven. Or you can sit and relax and eat them with a side of bacon, like a civilized person. Because everything is better with bacon. Not that these pancakes need to be better, but I think you get what I mean.
I'll also be working on an AIP version with some gelatin to replace the egg, and will post the results as soon as I get to the store to buy some gelatin.