Thank you for this contribution from our own Claudia Johnson, Administrative Assistant.  Something warm and aromatically rich with spices may soothe and calm your harried day or night.

Dry ingredients:

• 2 cups almond flour
• 2 tsp cinnamon
• 2-3 packets Stevia (reg or vanilla)- alternately can use the liquid stevia in the wet ingredients
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1/4 tsp cloves
• 1/4 tsp nutmeg

Wet ingredients:

• 1 can unsweetened pumpkin puree
• 3 eggs slightly beaten
• 3 Tbsp almond milk (unsweetened- I like the vanilla flavored)

In separate bowls

• Mix dry ingredients well
• Mix pumpkin and milk, then add eggs

Pour/ mix wet into dry ingredients completely

Mix dry ingredients well.

In second bowl, mix pumpkin and milk, then add eggs

Pour/ mix wet into dry ingredients completely

On preheated iron or non-stick skillet (medium/medium-low heat), drop 3 large spoonfuls of batter and spread/flatten each slightly to 4-5 inch rounds.

Let cook about 5 minutes before flipping. Pancakes may fall apart easily.  Just mash together and flip to continue cooking.  Remove when lightly browned on both sides, with centers firmed up. For a topping, add a little cinnamon and plain yogurt instead of syrup.  Sugar free syrups are also available.These pumpkin wonders can be frozen and quickly thawed for some measured snacking treasures.

• Makes about 10-11 pancakes.