Pancake Ingredients:
1 1/2 cup all purpose flour
2 Tbsp sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp pumpkin pie spice
1 3/4 cup non-dairy milk
1/4 cup pumpkin
2 Tbsp apple sauce
Maple Pecan Syrup Ingredients:
2 oz pecans
1 tsp coconut oil
1/2 cup maple syrup
Toppings (Optional)
Cocowhip
Directions:
1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice.
2. Add the milk, pumpkin, and apple sauce. Mix until uniform.
3. Heat a large pan over low heat. Add 1/4 tsp coconut oil (or cooking spray).
4. Use a 1/4 c measuring cup to pour batter onto pan to form pancakes. Depending on size of pan, you can cook 1-3 pancakes at a time. Make sure not to overcrowd the pan.
5. Continue to cook over low heat for 2-3 minutes on each side. Flip pancakes once bubbles have formed and popped.
6. Repeat until all of the batter is used. You should make 12- 14 pancakes.
7. You can make the syrup while the pancakes are cooking if you are good at multitasking, or you can wait until after.
8. Add the coconut oil to a pan over medium heat. Once the oil is melted, add the pecans. Toast for 3-5 minutes, stirring frequently. You do not want to burn them.
9. Once the pecans are toasted, add the maple syrup. You may want to add more depending on how much syrup you like. Cook for about 3 minutes so the pecans can get a bit caramelized, and the syrup stays runny enough to pour over your pancakes.
10. Plate up your pancakes and pour over some of the pecan syrup. Cocowhip is also a great addition to top your pancakes.
11. Enjoy immediately or freeze pancakes to reheat later (I recommend reheating in the toaster).