1 ½ cups flour
½ tsp nutmeg
2 tsp baking powder
1 tbsp pumpkin spice seasoning
1 tsp ginger powder
1 tbsp Granulated Chantico Agave
½ cup canned pumpkin puree
3 eggs or egg substitute
1 tsp vanilla extract
⅔ cup milk
2 tbsp of butter or oil
chopped pecans for topping
Chantico Raw Agave Syrup for toppig
Add flour, baking powder, pumpkin pie spice, ginger powder, and granulated agave to a bowl. Add nutmeg and salt, then whisk until even. Set aside.
Add pumpkin puree and eggs to another bowl. Mix until smooth.
Add vanilla and milk to the egg mixture and mix. Pour egg mixture into the flour mixture and until you smooth and even. This batter will be slightly thicker than standard pancakes.
Melt 1 teaspoon of butter in a skillet over medium heat. Ladle about ½ cup batter into the skillet. Fry for about 2 minutes on each side until golden brown.
Repeat. Top pancakes with butter, agave syrup, and pecans.