5 organic eggs
2 tbsp maple syrup
1/2 cup cooked pumpkin
1/4 cup coconut cream
1/2 cup finely processed desiccated coconut
1/2 cup almond meal
1 tsp cinnamon
1 tsp mixed spice
1/2 tsp ground ginger
Process desiccated coconut in food processor to make finer.
Place all ingredients in a bowl and mix with hand held blender. (Maple syrup is optional.)
Refrigerate covered overnight or alternatively leave in the fridge for a few hours. Lightly mix together with a spoon when ready to use.
Melt coconut oil in pan and spoon mixture into the pan to form pancakes (I usually can fit 3 per pan).
Turn pancakes after 3 minutes and take off pan after a further 2 minutes.
Keep reapplying coconut oil to pan.