Mix flax meal, pumpkin pie spice, and arrowroot in small bowl.
In a blender, combine the eggs, pumpkin, almond butter, coconut oil and dry ingredients. Blend on high until just combined.
Warm a little coconut oil in large skillet or griddle on medium-low heat.
Add batter in small circles and watch closely; batter will cook very quickly. Flip pancakes after 30 to 45 seconds. Be sure to keep pancakes small, as they will cook more evenly and not burn.
Enjoy with coconut whipped cream and coconut sugar or maple syrup, if desired. Yum!
Refrigerate 2 cans of full fat coconut milk over night so the fat separates from the water.
Spoon the coconut fat into a cold bowl (refrigerate if possible), being careful not to get the water in with the solids.
If you have a mix KitchenAid stand mixer, start on low setting, increasing every few minutes until it’s on high setting. Let it mix until it reaches whipped cream consistency (can take 15- 20 minutes).
** Try adding a few drops of “Pumpkin Spice Stevia” to a couple tablespoons of maple syrup for a nice fall twist.
If you don’t have a KitchenAid stand mixer, you can use a hand held electric mixer, but it takes patience.