A Healthy stack of pancakes for breakfast or kids lunches or a sweet treat with a scoop of coconut ice cream.
Grease and preheat a skillet on the stovetop.
In a medium sized bowl, mix the dry ingredients (baking powder, flour, sea salt, spices).
In a small bowl mix the wet ingredients (vanilla, almond milk, coconut oil (melted).
Add wet to dry and whisk well.
Pour less than 1/4 cup per pancake and cook until bubble form. Flip and cook until golden on the opposite side.
Layer with Homemade Pumpkin Butter* and pecans and sprinkle with coconut, maybe a banana.