Pumpkin Pancakes

I can't decide if this is better as a decadent breakfast or amazing fall dessert. What do you think? Not only is it delicious it's also Gluten Free and Paleo


4 Eggs

1/2 Cup Canned Pumpkin

1 Tsp. Vanilla

1 Tblsp. Pure Maple Syrup

1 Tsp. Cinnamon

1/2 Tsp. Ground Cloves

1/2 Tsp. Ground Nutmeg

1/4 Tsp. Baking Soda

2 Tblsp. (plus extra for frying) Coconut Oil - melted

Apple Bacon Topping - Recipe


Mix together eggs, pumpkin, vanilla, syrup, spices, baking soda and melted coconut oil until smooth. Melt a small amount of coconut oil in a small pan.  Add batter to make your desired size pancake. When it starts to bubble, flip it. 

Serve with warm apple bacon topping!