Banana Pumpkin Pancakes

1 large ripe banana
1/2 cup pumpkin purée or canned pumpkin
4 eggs
1/4 cup almond flour
1 tsp pumpkin pie spice or cinnamon
1/2 tsp vanilla (optional)
Pinch of sea salt

Whisk all ingredients in a bowl until puree like consistency. Heat an oiled griddle and cook these pancakes on low heat. For best results, lightly whisk the ingredients each time before pouring out the pancake.

Make full GAPS legal by using properly prepared flour.