Preheat cast iron skillet on medium to low heat with 1 tbsp butter.

Measure out 1 cup of ground flaxseed meal and add it to a mixing bowl.

The in same mixing bowl, crack in 4 eggs. Stir to mix together with flaxseed.

Add in 2/3rd cup pumpkin puree.

Add in 1/3rd cup almond milk, vanilla, pumpkin pie spice, baking soda and honey. Stir to combine all the ingredients together.

When the skillet is heated, pour about 1/3rd cup of the pancake mixture into the skillet. Spread it around a little with the back of your spatula until it's an even pancake shape.

Cook in the skillet until you see a few bubbles popping out of the top and the sides of the pancake look like they have puffed up. On a medium low heat this should about 3-4 minutes or so. The lower the heat the better so you don't burn the pancakes but cook them all the way through.

Flip the pancake and cook on the other side for 1-2 minutes.

Serve up with pure maple syrup and a cup of coffee!