1 cup pumpkin puree (fresh or canned)
1 ½ cup milk (or milk alternative)
2 cups all-purpose or rice flour
½ teaspoon salt
2 teaspoons baking powder
2-3 tablespoons brown sugar
½ teaspoon vanilla extract (may use alcohol free if desired)
½ teaspoon allspice
4 tablespoons coconut oil or butter, plus extra
Powdered sugar (optional)
Optional: 1 teaspoon cinnamon, plus extra for garnish and ground ginger
Optional: Maple syrup or raw honey
Optional: Walnuts or pumpkin seeds for garnish
In a large bowl, mix the egg. Then add the pumpkin puree, milk, flour, salt, baking powder, brown sugar, vanilla extract, cinnamon, allspice and ginger. Stir the ingredients until they are all incorporated.
At medium heat, using a griddle or frying pan, melt two tablespoons of coconut oil or butter. Once heated, pour about a ¼ cup of the batter onto the griddle. Brown on both sides and repeat the process for the rest of the batter. Add more coconut oil or butter as needed. Drizzle the pancakes with maple syrup or honey and garnish with walnuts or pumpkin seeds if desired. Sprinkle some powder sugar on top and a little bit of cinnamon (optional).