Spiced Pumpkin Pancakes
1. Process desiccated coconut in food processor to make finer.
2. Place all ingredients in a bowl and mix with hand held blender. (Maple syrup is optional.) Refrigerate covered overnight or alternatively leave in the fridge for a few hours. Lightly mix together with a spoon when ready to use.
3. Melt coconut oil in pan and spoon mixture into the pan to form pancakes (I usually can fit 3 per pan). Turn pancakes after 3 minutes and take off pan after a further 2 minutes. Keep reapplying coconut oil to pan.