Pumpkin Maple Pancakes
1/2 cup canned pumpkin
1 teaspoon pure vanilla extract
2 tablespoons pure maple syrup
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1/4 teaspoon baking soda
2 tablespoons butter or coconut oil, plus extra for pan frying
Whisk eggs, canned pumpkin, vanilla extract, and maple sugar together. Sift the pumpkin pie spice, cinnamon, and baking soda into the wet ingredients.
Melt 2 tablespoons of butter in a large skillet over medium heat, then mix the butter into the batter. Let the batter sit for 5-10 minutes.
Grease the skillet and spoon the batter into the skillet to make pancakes of your desired size. When a few bubbles appear, flip the pancakes once to finish cooking.
Serve with sprinkled cinnamon, sliced bananas, and maple syrup.