In a large bowl combine pumpkin puree, olive oil, eggs, and coconut milk.
Add remaining ingredients and stir until combined, careful not to over mix. The batter should be thick but pourable/scoopable. Add more flour or milk until desired consistency is reached.
Heat a large skillet or griddle to medium heat. Once hot, add butter or oil.
Scoop ⅓ c. batter onto skillet. Cook until slightly bubbling and then flip. Cook until golden brown.
*1½ teaspoons pumpkin pie spice can be substituted for cloves, nutmeg, and cinnamon.
THE TEFF COMPANY
The Teff Company has been supplying the Ethiopian and Eritrean communities for over thirty years with American-grown Maskal Teff. With fertile fields and ecologically-sensitive farming methods, some of the best quality teff in the world is produced in Idaho.