Instructions

• In a bowl, combine the flour, baking powder, pumpkin pie spice blend and salt.
• In a second bowl, combine the milk, pumpkin purée, egg, maple syrup, melted butter and vanilla extract. Fold the dry ingredients into the wet ingredients and stir until well combined.
• Heat a nonstick skillet with some of the coconut oil, over a medium-low heat. Pour ⅓ cup of the batter into the skillet and cook for 2-3 minutes, until bubbles start to appear on the top. Flip the pancake over and cook for another 1-2 minutes until cooked through. Repeat this process with the remaining pancake batter.
• Serve the pancakes warm with a drizzle of maple syrup and some chopped pecans.