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

1/4 tsp salt

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.