yields 4 servings

• 1 cup canned pumpkin puree, unsweetened
• 6 free-range eggs, beaten
• 1/2 cup plain unsweetened almond/coconut milk
• 1/2 tsp. pure vanilla extract
• 1 tbsp. raw honey
• 1 3/4 cups tapioca flour
• 1/2 cup coconut flour
• 1 tbsp. ground flaxseed
• 1/8 tsp baking powder
• 1/2 tsp. ground cinnamon
• 1/8 tsp ground nutmeg
• 1/8 tsp ground cloves
• coconut oil

In a medium bowl, whisk together the pumpkin puree, eggs, milk, honey and vanilla. In another bowl, whisk together dry ingredients. Carefully fold the wet ingredients into the dry until just combined. Heat a non-stick skillet to medium-high lightly greased with coconut oil. Pour 1/4 cup of batter and cook for 3-4 minutes on each side. Cook all pancakes and serve, store leftovers in the refrigerator.