Pumpkin pancakes (paleo)

My friend Mary started a small farm venture last summer, including lots of amazing squash. She gave me a huge one - i don't even know the name of it - and I finally cooked it up in preparation for my future pumpkin dessert making plans. I had plenty of puree, so I've been seeking out a couple of recipes to use it in. This morning I made pumpkin pancakes and they turned out delicious!  They are basically just pumpkin puree, eggs, a little coconut flour, and butter/coconut oil. The texture was really nice, a little more thin than fluffy, with a hint of pumpkin taste.

Here is my slightly modified version that made 6-8 pancakes:
4 eggs, beaten
1/2 cup pumpkin puree
1-2 Tbsp coconut flour (not necessary if using canned pumpkin, which is thicker)
2 tablespoons butter or coconut oil, melted
1 teaspoon vanilla
1 Tbsp honey (optional)
1/4 teaspoon baking soda
1 1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
pinch salt

1. Whisk the eggs, canned pumpkin, pure vanilla extract, and honey together. Mix the coconut flour, spices, and baking soda in a small bowl, and then whisk into the wet ingredients.
2. Mix the melted butter into the batter.
3. Grease a skillet and spoon the batter into the skillet to make pancakes of your desired size. When a few bubbles appear, flip the pancakes once to finish cooking.
4. Serve! I had mine with some blueberries heated up with a little coconut cream. Sauteed apples would also be good, or just butter and cinnamon.