Paleo pumpkin pancakes & coconut whipped cream

1. Mix eggs, pumpkin, almond milk, and vanilla together.

2. In a separate bowl, mix almond flour, salt, baking powder, baking soda, pumpkin pie spice, and cinnamon.

3. Combine dry ingredients with wet ingredients.

4. Heat coconut oil in a large skillet over medium-low heat.

5. Drop slightly less than ¼ cup batter into pan and spread batter slightly for each pancake. Flip pancakes when bottoms have browned, about 3-4 minutes and cook another 1-2 minutes or until desired doneness.

6. Top with coconut whip, blueberries, cacao nibs, pure maple syrup or your other favorite toppings.

7. Directions for the coconut whip:

8. Remove coconut milk from the fridge. Flip over. Open can and pour out the coconut water. Scoop out the cream and place in a bowl.

9. Add maple syrup.

10. Using a stand mixer or hand beaters, whip the coconut milk on medium-high for about 3 minutes, until soft peaks start to form.

11. Serve with pancakes, fruit, waffles, granola...the possibilities are endless.