Pumpkin Spider Webs

2 flax eggs
       * (2 tbsp of ground flaxseed whipped together with 6 tbsp of hot water, until a egg-like paste is           formed)
2 tbsp Agave
3/4 cup milk or milk substitute (I use rice milk)
1/4 cup grapeseed oil
1/2 tsp vanilla
1/2 tsp bourbon vanilla
        *=or just 1 tsp of vanilla if its all you got:)
1 can (15 oz) pumpkin puree
2 cups all-purpose gluten free flour
2 tsp baking powder
1 tsp cinnamon
2 + tbsp honey to sweeten

pure maple syrup for serving

In large bowl, mix flax eggs, agave, milk, oil and vanilla(s) until well blended.  Stir in remaining ingredients, you really can't stir this too much! You just want to make sure there are no more pumpkin or baking powder clumps left. To finish off batter, I like to add at least 2 tbsp honey. These cakes are happily processed sugar-free and in my opinion are lacking this little touch of sweetness to counter the pumpkin.

Next fill a gallon-size plastic bag with batter, and cut a 1/4 inch or bigger hole in one of the bottom corners.  This hole is completely up to you and will determine the thickness of your web strings.  We tend to like our webs thicker, the more yummy pumpkinie goodness the better!

Heat large electric griddle to 375' or grill pan over medium.  Grease to begin, and continue greasing every time you start a new batch.  For each pancake, gently squeeze the bag to pipe and drag batter onto hot griddle or pan forming 6 points (closing it up on the 6th point) giving you the outside of your spider web shape.  Lastly, stop batter flow, and starting at the top point, draw a line with the batter down to parallel point.  Finish by connecting all six points.  It will look like a sweet little Spider Web! Feel free to add a chocolate chip as your spider, really creativity is endless with these things:)

*Don't forget that maple syrup!