Easy Pumpkin Pie Pancakes Recipe

Combine all of the wet ingredients in a blender and blend until smooth.
1.5 cups kefir, 2 eggs, 5 tbsp brown sugar, 1 tsp vanilla, ½ cup pumpkin puree
Add the flour and baking soda and pulse a few times just until everything is well combined.
1.5 cups whole wheat flour, 2 tsp baking soda, 1 tsp pumpkin spice, Pinch of salt
Heat up ½ tbsp of oil in a large pan on medium-high heat. Once hot, turn the heat down to medium-low and add the batter to the pan using a ¼ cup measuring cup. Cook for 3 minutes per side. When you see the batter bubbling quite a bit on top and the sides of the pancake have started to set you can flip. It’s important to keep the heat relatively low as the pumpkin can burn faster than the pancake will cook.
2 tbsp coconut oil or other oil for frying
I can only fit 3 pancakes at a time so I get 4 batches out of this batter. Add a teaspoon of oil to the pan between batches, as required.
Serve with powdered sugar and/or maple syrup or you can also add a dollop of whipped cream.