1 cup yellow cornmeal

1 Tbsp coconut sugar

1/2 tsp salt

1/2 tsp baking soda

1/2 cup pumpkin purée

1 large egg beaten

2 Tbsp olive oil

Mix dry ingredients together in a bowl. Add remaining ingredients, blending everything well. Onto a well-heated & slightly oiled pan ladle batter in desired sizing. Flip pancakes when top is almost dry. Once cooked through, serve drizzled with maple syrup.