• In a bowl, whisk together pumpkin purée, almond milk, melted butter, liquid erythritol, eggs, and vanilla extract, whisk until well combined.
• Add flour, baking powder, pumpkin spice, cinnamon, ground cloves, and salt.
• Stir until just combined.
• Heat a griddle or a (if you have) 4 hole skillet over medium heat. Pour 1/4 cup portions of batter onto the griddle for each pancake, cook for 3-4 minutes, then flip and cook until golden brown.

Great tip:

• Make CINNAMON BUTTER to top the pancakes with:
• -1/2 cup (1 stick) butter
• -1/2 cup powdered erythritol
• -1 1/2 tsp cinnamon
• -2 tbsp sugar-free honey
• -1/2 tsp vanilla extract
• -pinch of salt

For Cinnamon Butter:

• In a bowl, mix together melted butter, powdered erythritol, cinnamon, honey, vanilla extract, and a pinch of salt.

Serve:

• Serve the pumpkin pancakes with sugar-free honey or agave, or make the cinnamon butter on top for a great experience.

Enjoy:

• Enjoy your delicious Pumpkin Pancakes with Cinnamon Butter!

Enjoy and Love, Your Pure Plate!