Maca Pumpkin Pancakes

MAKES 4 TO 6 PANCAKES

3 teaspoons coconut oil

2 large eggs

2 tablespoons almond flour

1 tablespoon coconut flour

¼ cup pure pumpkin

1 teaspoon maca powder

¼ teaspoon ground cinnamon

In a large sauté pan, melt 2 teaspoons of the coconut oil over medium heat, swirling the pan to coat completely. In a large bowl using a fork or whisk, mix the eggs, almond flour, coconut flour, pumpkin, maca, and cinnamon. Spoon half the batter into the pan to make 3 small pancakes. Place a fry screen over the pan to help trap the heat. Once the edges are brown and the tops of the pancakes are firm on the edges, flip the pancakes; the second side takes much less time to cook. Repeat with the remaining 1 teaspoon coconut oil and remaining batter. Top with any fruit, nut butter, honey, syrup, or butter you like. I use Madagascar vanilla ghee, almond butter, and honey, blueberries, and banana.