1cupLight coconut milkYou can use any milk of your choice.
1/4cupOrange juiceFreshly squeezed
2tbspCoconut oilYou can use vegetable oil too.
1tbspMaple syrup/ Honeyoptional
Toppings
2-3TbspDairy free chocolate or Dark chocolate (70%) chips, Pumpkin pie spice chipsoptional
Orange zest, Walnuts
Maple syrup/ Honey for drizzling on top
Pumpkin pie spice
1tbspCinnamon
1.5tspGround ginger
1/2tspGround cloves
1/2tspGround nutmeg
Instructions
Pancakes
In a medium sized bowl, add the wholewheat flour, baking powder, baking soda, salt, pumpkin spice and orange zest.
In another bowl, whisk together the pumpkin puree, coconut milk, orange juice, coconut oil, and maple syrup or honey ( if using). Stir in the liquid mixture into the dry mixture and stir well, until no lumps remain. You want a slightly thick, soft-dropping, cake-like batter. If the batter is too thick, add more coconut milk or orange juice to thin it down.
In the meanwhile, Heat a heavy-bottomed pan to about medium hot. Grease the pan well and ladle in about 1/4 cup of batter. Once the underside is almost cooked, sprinkle some chocolate chips, if using.
Flip when bubbles appear in the middle and the underside is browned, be careful not to burn.
Cook for 1-2 minutes more on the other side.
Repeat till you've used up all the batter.
Stack up the pancakes, top with maple syrup or honey, some extra orange zest, walnuts. Serve warm and enjoy!!
Pumpkin pie spice
Combine all the spices together in a small bowl. Store in an airtight container.