2 eggs
1/2 cup canned pumpkin
1/2 cup almond butter
1/4 tsp vanilla
1/2 tsp pumpkin pie spice
1 tablespoon Agave
2 tablespoons chopped pecans - topping
2 tablespoon real maple syrup - topping
Coconut oil - for the pan
Mix everything together, except topping. It will look like a nasty clumpy mess but keep stirring until it all comes together smooth. I used a 1/3 cup measure to pour batter into a greased pan on medium-high. Cook for 2 to three minutes per side. Top with chopped nuts and some real maple syrup.
This is a great breakfast full of fat and energy. Perfect for the day of high activity like skiing or swimming.
