First, preheat the oven to 425 F.
Second, preheat an ovenproof skillet with the coconut oil.
2 tbsp coconut oil
Finally, once the oil has melted brush the bottom and sides of the pan.
Next, with oven mitts return the pan to the oven.
Finally, add in the remaining ingredients into a high powered blender.
3/4 cup canned unsweetened coconut milk, 4 whole eggs, 1/4 cup maple syrup, 1/2 cup cassava flour, 1 pinch of salt, 1/2 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp nutmeg, 1/3 + 3 cup + tbsp of water, 1/3 cup pumpkin
Blend for 1 minute. Using oven mitts remove the pan from the oven.
Next, gently pour the pancake batter into the hot pan.
Lastly, using oven mitts, place the pan back into the oven and bake for 15-20 minutes until puffed and brown.
Dot with coconut oil and powdered monk fruit.
2 tbsp powdered monk fruit sweetener
Allow it to cool slightly.
Cut, slice, and serve.