Ingredients

• 4 eggs
• 1/2Cup pumpkin puree
• 2TBSP ghee, melted
• Ghee or maple syrup for serving

Instructions

1. Warm a cast iron pan over medium high heat.
2. Whisk together the eggs, pumpkin puree
3. Add about a Tablespoon of ghee to the hot pan and swirl to cover the bottom of the pan.
4. Use about two scant Tablespoons of batter for each pancake. They flip best when the pancakes are small.
5. Cook until golden on the bottom and slightly opaque in the center and around the edges.
6. Flip, brown on the other side, and serve.
7. Makes about 8 small pancakes, for 1 large serving or 2 medium servings.