Pumpkin Spice Pancakes

4 eggs

1/2 cup canned pumpkin (nothing added)

1 teaspoon pure vanilla extract

1 tablespoon coconut flour

1 teaspoon pumpkin pie spice

1 teaspoon cinnamon

1/4 teaspoon baking soda

1/16 to 1/8 teaspoon Pure Monkfruit Extract or sweetener of your choice to taste preference

1 teaspoon extra-virgin coconut oil or coconut oil spray (for pan)

Whisk the eggs with the pumpkin and vanilla. Add flour, spices, baking soda, and sweetener of preference.

In a nonstick pan over medium heat, melt the coconut oil. Scoop about 1/4 cup of the batter onto the pan to make each pancake. When a bubble or two begins to form or edges look firm, flip pancakes and cook until golden brown on other side.

Serves 2. Per serving: approximately 200 calories, 7g carbohydrate, sugar 2g, 13g protein, 13g fat (not including optional toppings)

Serve with Optional Toppings

* 1 teaspoon organic, unsweetened apple butter

* 1/2 cup fresh berries

* 1 teaspoon raw honey or pure maple syrup

* 1/2 banana, sliced

Time-Saving Tip: Make a double batch and refrigerate or freeze for future meal.