These pumpkin pancakes are so sweet and tasty and spicy and moist that you hardly even need to put anything on them... and they are pretty nutritious too!
In a large mixing bowl, add all the dry ingredients and mix with a whisk until very well combined. It might be a good idea to sift them to insure even distribution and remove any possible lumps. Set aside.
In a separate bowl, combine the wet ingredients and mix well. Add the dry ingredients to the wet and mix delicately with a whisk until very well combined. Let the batter sit for a few minutes to give the coconut flour a chance to thicken.
Meawhile, add some coconut oil to a large skillet and heat over medium heat.
When pan is hot enough, slowly pour about ¼ of a cup of batter per pancake and cook until tops become sort of matte and dull looking and edges appear cooked, about 2-3 minutes.
Very delicately flip the pancakes and continue cooking until set, about 45 seconds.
Place the cooked pancakes in a very low temp oven to keep them warm while you cook the remaining pancakes.
Garnish with coconut butter, a drizzle of honey and a few pecans, if desired.