Combine the eggs, pumpkin purée, coconut flour and mashed banana in a bowl.
4 pcs large eggs, ½ can pumpkin purée, 3 tablespoon coconut flour, 1 pcs banana, A pinch of sea salt
Add the ginger, cinnamon, ground cloves and nutmeg. Combine everything well. Add the melted ghee to the mixture just before you are ready to cook them.
⅛ teaspoon ground ginger, 1 ½ teaspoon cinnamon, ¼ teaspoon ground cloves, ¼ teaspoon ground nutmeg
Heat a pan over medium heat. When hot, add some ghee, spoon in some of the batter to form the pancakes.
2 tablespoon ghee
Work in batches of 2 or 3. They’ll need about 3 or 4 minutes of cooking per side. Flipping them can be tricky, but you’ll get a hang of it quickly.