Serves 1 – adapted from Running to the Kitchen

• 1/4 cup almond meal
• 1 tbs flax meal
• 1 tsp cinnamon
• 1/4 tsp all spice
• 1/8 tsp baking soda
• 1/4 cup butternut pumpkin – steamed until soft, mashed and cooled
• 1 egg + 1 egg white
• 1 tbs honey
• 1/4 tsp vanilla extract
• coconut oil to cook

Combine almond meal, flax meal, cinnamon, all spice and baking soda in a small bowl. In a separate bowl, mix together pumpkin, eggs, honey and vanilla extract. Add wet ingredients to dry ingredients and stir well to combine.

Heat a small frypan over medium-high heat; add enough coconut oil to coat the surface. Cook pancakes in batches until golden brown, 2-3 minutes each side. Serve topped with coconut butter, pumpkin seeds, nut butter, coconut chips.. anything you think will work!