(Grain free, gluten free, dairy free, coconut free)
In mixing bowl mix together
1 Can Pumpkin puree
1/3 C Almond flour
1/2 tsp vanilla extract
1/2 tsp cinnamon
4 eggs
butter or coconut oil for pan
I used EV Olive Oil due to my allergies
Brown up one side then flip, you can see the color change of the pumpkin as it cooks, the first may be a tester as mine always seems to break, I try to turn to soon, these need to cook on medium slowly.
These aren't to big, just a spoon full of mixture.
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