Time: 10 minutes
Serves 4
1 can canned organic pumpkin purre
½ cup gluten-free pancake mix
8-10 eggs
1/2  t Himalayan pink salt
1 t vanilla extract
1 tsp almond extract
1 tsp ground Ceylon cinnamon
1-2 TBS coconut oil or grass-fed butter (to cook pancakes in)
* optional 1/2 tsp ground ginger


Blend in Vitamix or blender until smooth. Cook like regular pancakes in butter or coconut oil. *pro tip. Heat 1 T butter and 1 T maple syrup in sauce pan and drizzle over pancakes to make them even more delicious!