Spiced Pumpkin Pancakes

4 eggs, beaten
1/2 c. almond butter
1/2 c. pumpkin puree
2 tbsp honey (2 softened and pureed medjool dates for Whole 30)
1/4 cup almond milk or coconut milk (or more for thinner batter)
2 tbsp melted coconut oil
1/2 tsp vanilla extract
1/4 c. coconut flour
3/4 tsp baking soda
1 tsp pumpkin pie spice
1 tsp cinnamon
1/4 tsp salt

Directions:  Preheat a griddle or medium saute pan to medium heat.  Brush generously with coconut oil.  Place all wet ingredients in a large bowl and beat on medium speed until all ingredients are combined.  Add remaining dry ingredients and beat until smooth.  Allow batter to sit for a few minutes and then beat again for 30 seconds until thickened.

Pour 1/8 ciup of batter for each pancake into the hot pan.  Cook until edges start to lift and brown, about 30 seconds.  Gently flip over.  Continue to cook for an additional 15 to 30 seconds until firm and lightly browned on each side.  Top with pure maple syrup (unless doing Whole 30) and whipped coconut cream if desired.