Using a hand mixer, blend pumpkin and butter until blended but not quite smooth.
Add in honey & vanilla and blend until combined.
Add cinnamon and beat until whipped (this takes a few minutes)
Set aside to serve with pancakes
Heat a skillet over medium heat.
Mix together all of the dry ingredients in a large bowl.
Whisk in the eggs, milk, vanilla and maple syrup until smooth.
When pan is heated, add coconut oil to pan and coat pan thoroughly.
Using a ladle or large spoon, pour batter into the pan and use the spoon to spread it out slightly. If you prefer thinner pancakes, spread it out more.
Cook until light brown (about 1 minute) and flip and repeat on the other side.
Repeat until all the batter is gone.
Makes about 10 4-5 inch pancakes depending upon thickness.
Nutrition information shown is an estimate and is not to be assumed to be accurate. If accurate information is required for your diet or lifestyle, please calculate the nutrition yourself using a tool you trust.
Recipe from 730 Sage Street Protein Powered Gluten-free Maple Vanilla Pancakes with Whipped Pumpkin Butter https://www.730sagestreet.com/gluten-free-maple-vanilla-pancakes-with-whipped-pumpkin-butter/