Makes approximately 8 small pancakes.
½ cup unsweetened canned pumpkin
1-2 teaspoons vanilla extract
1 tablespoon pumpkin pie spice
1 teaspoon cinnamon
¼ teaspoon baking soda
2 tablespoons coconut oil (plus extra for frying)
In a medium bowl, whisk together the eggs, pumpkin, and vanilla. Stir in the pumpkin spice, cinnamon, and baking soda into the wet ingredients. Melt the coconut oil and add it to the mixture. Stir together until thoroughly mixed into a batter.
Over medium-high heat, melt a tablespoon of coconut oil in a large skillet. Spoon the batter into the hot skillet to make pancakes to the size that you want. Flip when they start to get firm enough to flip with ease and cook them until they are cooked through. If you are cooking them in batches, you will have to add more coconut oil as you go.
Serve with pure maple syrup, butter or sliced bananas.