Pumpkin Pancakes (grain free, dairy free)

Pancakes are a staple in many households and pumpkin just makes sense for fall.  Since you are adding a squash into this recipe, you are introducing some liquid.  Therefore, these pancakes tend to be more moist than some of my other pancakes, so don’t freak out if they are not exactly the same texture.
Pumpkin Pancakes (grain free, dairy free)
1/2 cup coconut flour
1/2 cup tapioca flour
4 eggs
1/2 cup pumpkin puree
1/2 cup coconut milk
1 tsp baking soda
1 tsp baking powder
1 tsp vanilla
1 Tbsp cinnamon
1 tsp ground ginger
Mix together your dry ingredients and then add you wet ingredients until you have a batter.  Heat a nonstick pan over medium high heat and use coconut oil for the first batch to grease the pan.  Cook the batter on one side until the edges are firm.  Flip the pancake and cook for another 2 minutes or so.  After your first set of pancakes you can see how long you need to be cooking them on each side so they are cooked through since every stovetop is quite different!

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