Pumpkin Pancakes with Vanilla Bean Coconut Butter - No Sugar / Good Fats

It's kinda hard to tell in the picture what it is - but I thought these were pretty good.  Of course since you strip alot of the ingredients from a normal pancake it's gonna taste pretty bland, however I really liked the Vanilla Bean topping and adding bananas...it really "added" to the taste...

Pancakes

6 eggs
3/4 cup canned pumpkin
1 1/2 tsp pure vanilla extract
1 1/2 tsp pumpkin pie spice
1 1/2 tsp cinnamon
3 tbsp coconut flour
1/4 tsp baking soda
pinch of sea salt
3 tbsp ghee or coconut oil, divided

Vanilla Bean

3 tbsp coconut butter softened
3/4 tsp pure vanilla extract
seeds from 1/2 vanilla bean pod (found these in the spices)

large mixing bowl, whisk the eggs, pumpkin and vanilla. Sift the pumpkin pie spice, cinnamon, coconut four, baking soda and salt into a wet ingredients.

grease a skillet with 1 tsp of the ghee or coconut oil and spoon the batter into other skillet to make pancakes of your desired size. allow the pancakes to cook for about 3 minutes, and when a few bubbles appear, flip the pancakes and cook for another 3 minutes. repeat with remaining batter, greasing the pan each time.

make the vanilla bean coconut butter:

combine the coconut butter, vanilla and vanilla bean seeds in a small mixing bowl. mix well to combine, then use to top pancakes.

also can top with sliced bananas, almond butter, walnuts or pecans.

serve with bacon or sausage