1 cup Pumpkin Puree
4 Eggs, whisked
1/4 cup sprouted, ground Flax Seed
1/2 tsp Baking Soda
1 tsp Real Vanilla Bean Extract
1 tsp Allspice
2-3 tbl honey
Ghee, for frying
Combine all in large bowl and whisk well to combine.
Let sit while you heat the skillet to med-low heat. Melt ghee to cover pan.
Scoop about 1/2 cup mix and place in center of skillet, making sure to spread out evenly to about 1/4″ thick.
Cover and let cook for 3-5 minutes.
Turn. Cover. Cook for 3 minutes more.
Top with butter and real Maple Syrup or fruit preserves.
Note: The secret is to cook these slowly. It takes some time for the heat to reach the center so don’t get impatient and turn the heat up. You’ll just get burned pancakes. Covering while they cook definitely helps.