INGREDIENTS
1/2 cup
Pumpkin puree
1/2 cup
Almond milk, unsweetened
2
Eggs
1/4 cup
Maple syrup, pure
1 2/3 cups
Almond flour
1/2 cup
Arrowroot powder or tapioca starch
2 tsp
Baking powder
1 tsp
Cinnamon
1/2 tsp
Nutmeg
1/4 tsp
Salt
1 tsp
Vanilla extract
3 tbsp
Ghee