1 1/2 cups whole wheat pastry flour or white wheat flour
3 Tbsp sugar
1 Tbsp baking powder
1/2 tsp salt
1/2 tsp pumpkin pie spice
1 1/3 cup unsweetened coconut milk
1/3 cup pumpkin puree
1 Tbsp Liquid Gold Mild EVOO
In a large bowl, whisk together flour, sugar, baking powder, salt, and pumpkin pie spice.
In a medium bowl, whisk together coconut milk, pumpkin puree, and olive oil.
Pour the wet ingredients into the dry and stir with a spatula just to combine. The batter will be thick.
Preheat a griddle or large skillet over medium heat. Spoon about 3-4 tablespoons of batter onto the hot surface and use the back of a spoon to spread and even out the batter. Cook 3-4 minutes before flipping pancakes. Cook an additional 2-3 minutes. Remove from griddle and serve hot.
Yield: 3 servings (3 pancakes each)