Ingredients

• 1 cup blue corn pancake mix (or find a corn pancake mix of your choice)
• 2 tbsps pumpkin puree
• 1 tbsp coconut oil
• 1/2 cup almond milk
• 1 tsp cinnamon
• Sprinkle nutmeg

Directions

• This is a slight different take on the blue corn pancake mix, adjusted for Fall Flavors. I find the corn meal gives it a nice crunchy texture as opposed to pumpkin pancakes with flour.
• Instead of following the package, mix only the above ingredients minus the coconut oil in a bowl until lumps disappear.
• Heat a pan to medium heat and melt the coconut oil at the bottom.
• Scoop 3 tbsps or more of the mix into the saute pan and cook for 5 minutes or until the bottom is a golden crispy texture.
• Flip each of cake and cook for about 2-3 minutes more until the center is cooked through.
• Serve with your favorite butter and/or syrup. Enjoy!