These healthy pumpkin pancakes are a great way to use your fresh pumpkin puree. They're like Fall on your plate any time of year!
Combine the dry ingredients (flour, coconut sugar, baking powder, baking soda, allspice, nutmeg, cinnamon, ground ginger, sea salt, and ground cloves) in a large bowl and whisk to combine.
Heat a non-stick skillet over medium-high heat. Pour approximately 1/2 cup of the batter in the middle of the griddle and twirl pan in a circular motion to get the batter to spread out evenly to approximately a 5 inch circle. No need to add any additional oil to the pan since the batter already has coconut oil.
To keep the pancakes warm while finishing up all the batter, you can place the pancakes on a cookie sheet lined with aluminum foil in the oven at 200 degrees.