Pumpkin Pancakes



1cup pancake mix (whole wheat)
1teaspoon heaping, pumpkin spice
1teaspoon baking powder
1 egg
1tablespoon oil
1/4cup pumpkin puree
3/4cup light coconut milk (or almond)
pecans for topping
maple syrup for topping


  1. In a large bowl, whisk the flour, pumpkin spice, and baking powder together.
  2. 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.
  3. 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 approximately 5 mins.
  4. Top with pecan halves, maple syrup, and pumpkin spice.

Elizabeth Minett is a dessert and fashion blogger, food photographer, and model who shares all-things-sweet and stylish at Haut Appetit. Follow her on Twitter at @hautappetit.