1 cup pancake mix (I used whole wheat)
1 heaping tsp pumpkin spice
1 tsp baking powder
1 tblsp oil
1/4 pumpkin puree
3/4 cup light coconut milk (any milk will do, try almond)
pecans for topping
maple syrup for topping
In a large bowl, whisk the flour, pumpkin spice, and baking powder together.
In a small bowl, whisk the egg, oil and pumpkin puree together. Add to the dry ingredients. Then pour in the coconut milk a 1/4 cup at a time until you get desired liquidity in the pancake batter. I added the full 3/4 cup.
Heat a frying pan on medium heat, and grease with butter and oil. Pour 1/3 cup full of pancake batter into the pan and fry pancakes on each side for approx 5mins.
Top with pecan halves, maple syrup, and pumpkin spice.
Thanksgiving requires large tote bags to carry home leftovers… I’ve been carrying my leopard Céline tote around with ample room for leftover pumpkin desserts…