Pumpkin pie pancakes (lactose free)

Ingredients

• 120 g Pumpkin, peeled, cooked, puréed
• 4 pcs Eggs, whisked lightly
• 5 tbsp Coconut flour, unsweetened
• 4 tbsp Coconut milk
• 3 tbsp Unsalted butter, lactose free
• 2 tbsp Candied ginger, chopped
• 1 tbsp Honey, raw
• 1 tsp Cinnamon, ground
• 1 tsp Vanilla pod, seeds scraped
• 1/2 tsp Nutmeg, ground
• 1/4 tsp Baking soda
• 1 pinch Salt

Method

1. Bake the pumpkin sliced in the oven until they're soft enough to purée them.
2. Melt 1 tablespoon butter in non-stick skillet over medium heat.
3. Whisk eggs, pumpkin purée, coconut milk, vanilla extract, salt, honey, and spices in a large bowl.
4. Fold in flour, baking soda, and chopped candied ginger.
5. Melt remaining butter and stir in the mixture as well.
6. Whisk until you have smooth batter.
7. Transfer ¼ of the batter in the heated skillet then cook until bubbles appear and edges are set, for 4 minutes.
8. Carefully flip to other side then cook for 3 more minutes. Serve while still hot