1/2 cup + 1-2 tbsp unsweetened almond milk
1/3 cup unsweetened pumpkin puree
1 cup wholegrain gluten-free oat flour
3 tbsp coconut sugar
1/2 tsp ground cinnamon
1/8 tsp of ground nutmeg
1 tsp baking powder
1/4 cup pecans, roughly chopped, for topping (optional)
2-3 tbsp maple syrup, for topping
Optional coconut whip:
1 14-ounce can (414 ml) coconut cream or full-fat coconut milk, chilled in the fridge overnight
2-3 tbsp raw honey or maple syrup
To make the optional coconut whip, chill your mixing bowl in the freezer for 10 minutes. When the bowl is chilled, remove the thick cream from the top of the can, leaving the coconut water behind. Using an electric whisk or standing mixer, beat the cream for 2-3 minutes until you get soft peaks. Add the honey or maple syrup and beat for another 2 minutes.
In a small bowl or jug, combine the almond milk and pumpkin puree. Mix well and set aside.
Add the oat flour, coconut sugar, cinnamon, nutmeg, and baking powder to a medium-sized bowl and whisk to combine. Pour the pumpkin puree mixture into the flour and stir until you get an even batter. Add 1-2 tbsp more almond milk if needed - the batter should be thick but pourable.
Place a non-stick ceramic pan on medium-high heat and add a couple of spoonfuls of pancake batter. Cook for 2-3 minutes on each side, until browned underneath, then flip. Repeat with the rest of the batter.
Serve the pancakes immediately with coconut whip, chopped pecans, and a drizzle of maple syrup.