1 c. almond flour
1 c. roasted pumpkin, cooled and mashed
1/4 c. melted duckfat
3 eggs
1 t. vanilla extract
1/2 t. baking soda
1 t. cinnamon
1/4 t. minced ginger
1/4 c. water
1/2 c. blueberries
Preheat griddle and grease with ghee. Whisk together all ingredients except blueberries. Using an ice cream scoop or measuring cup, pour batter onto griddle, making each pancake with about 1/4 c. batter. Press blueberries onto the top. Cook until the edges are set, then flip pancakes and cook until second side is done. Serve with apple butter or apple sauce.
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