1cupsmashed pumpkin(try to squeeze as much water as you can)
1/2tspHimalayan Crystal Sea Salt
In a bowl, mix together the milk, pumpkin, egg, coconut oil and vinegar. Combine the almond flour, xylitol, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.