Paleo Pumpkin Pancakes

In a large mixing bowl, whisk together the wet ingredients: eggs, pumpkin puree, clementine zest and juice, heavy cream, vanilla extract, melted raw honey, melted butter. When I am making the larger portion I bust out the hand mixer to give my arm a break.In a separate bowl whisk together the coconut flour, pumpkin pie spice, baking soda, and salt.Add the dry ingredients to the wet ingredients and whisk until there are no lumps. Let the batter rest for a minute or two. Coconut flour is very absorptive; the batter will thicken to a consistency similar to cornbread batter.Heat a nonstick or well seasoned, griddle pan or frying pan, to medium low. Once the pan is hot, grease the pan with some butter. Spread two tablespoons of batter into 3&1/2” diameter circles. When the sides of the pancakes are sizzling, and you begin to see bubbles forming check the bottom of the pancakes, they should be golden brown before flipping, about a minute per side. Flip with a thin spatula and wipe it frequently so this it can easily slide under the pancakes.Add more butter to the pan, as needed, between batches. If you are serving immediately, you can keep the pancakes warm in a 200 degree oven, on an ovenproof platter, while the rest of the batches are being cooked.Serve with real maple syrup.