4 tangerines, peeled, and broken into smaller pieces*
Instructions
In a large mixing bowl, combine the eggs, pumpkin and vanilla extract. Mix in the pumpkin pie spice, cinnamon, coconut flour, baking soda and salt, and stir to combine.
Over medium high heat, melt a teaspoon of coconut oil on a griddle. Ladle the desired amount of batter (I used about half a ladle full) onto the skillet. Cook the pancakes until some bubbles appear on the top, and the bottom is solid, about three minutes. Flip the pancakes and cook for another 3 minutes. Repeat with the remaining batter. Be sure to grease the griddle before placing more pancake batter on the griddle.
Serve immediately, topped with the tangerines.
Notes
* Other desired fresh fruit can be used instead
Recipe by The Little Chef at http://littlechefblog.com/pumpkin-pancakes/