Pumpkin Pancakes

I am going to warn you. These are very dense. I could only eat one and a half and I was stuffed. They are super delicious and sans oil! 

• 1 ¾ cups Bob’s Red Mill Pancake Mix
• 3 tbsp canned pumpkin
• 4 tbsp xylitol or sugar
• ¾ cup almond milk- For thinner batter, use more almond milk or water.
  
• 1 egg
• 1 tsp cinnamon
• 1 tsp nutmeg
• ½ tsp vanilla extract
• Optional: Coconut oil

Combine all ingredients in a large mixing bowl and mix well. Heat large frying pan to med high heat. Add ½ inch worth of melted oil to the pan (if your pan is non-stick, this may not be necessary).

I made the rest of these without oil. No stick!

 Put 2-3 tbsp of batter into pan (about 4 inch pancakes). When the batter begins to bubble, flip and cook for about 2 more minutes or until golden brown. 

Sweet enough to eat by themselves! I dipped mine in almond milk!

  Makes about 8 pancakes. Enjoy!