Using a for and a large mixing bowl, add the egg replacement mixture (that you should have already made and allowed to stand for a minute to 2 minutes).

Now, pumpkin puree and honey until thoroughly combined. 

**(tip, spray your fork with coconut nonstick spray so it does not stick to the batter.
Next, in a separate bowl, combine the almond flour, coconut flour, baking powder, pumpkin pie spice, and salt.

Now it is time to add the dry ingredients to the bowl with the eggless mixture.

Gently fold the two together until blended.

Heat one tablespoon coconut oil in a large griddle (or skillet) over medium heat.

Do not make this high heat as you will burn the pancakes and the coconut oil will spatter.

Once the griddle is heated, spoon 2-3 tablespoons per pancake in the griddle.  Cook for 3 minutes on the first side.

Flip and cook for another 2-3 minutes on the other side.

Repeat this process with the remaining coconut oil and pancake batter.
Preparing Plates for Serving Pancakes

1 banana, sliced thin

1/3 c. pecan or walnuts, chopped

Optional: Real maple syrup