Pancakes for breakfast, lunch or dinner! These high protein cakes will fill you up AND leave you energized!

Makes about 6 pancakes

Ingredients

• 3 Eggs
• 1/4 cup pumpkin puree (canned pumpkin)
• 2-3 Tbsp butter or coconut oil + extra for cooking
• 1 1/2 tsp honey or agave nectar (I tried each of these in a batch and both were equally good – honey is a little sweeter)
• 3 Tbsp coconut flour
• 2 tsps cinnamon
• 1/2 tsp baking powder
• Dash of sea salt
• 1/4 cup coconut milk and water as needed to adjust batter consistency

Instructions

1. Whisk together eggs, melted butter, milk, honey or agave, and sea salt
2. Mix baking powder and coconut flour and add to the wet ingredients while whisking
3. Heat butter or coconut oil in a skillet on a medium heat
4. Spoon batter into pan and a note of caution, coconut flour and coconut oil both brown quickly, so watch these careful and cook on low heat, with a lid helps! Carefully flip to cook on each side.
5. Serve with fresh fruit or berries