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1. Whisk together the egg, pumpkin puree, milk, vanilla and stevia in a medium bowl. Whisk in all remaining ingredients (except the butter or coconut oil for the griddle and the toppings) until smooth, then let the batter sit for 2 minutes.
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2. Meanwhile, heat a medium non-stick skillet over medium heat. Once hot, add a bit of butter or coconut oil and swirl it around the skillet.
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3. Add batter into the skillet by the spoonful (I make my pancakes on the smaller side so I use about 2 to 3 tablespoons of batter each), leaving space in between each. Use the spoon and slightly spread out each pancake. Work in batches so you don't crowd the pan.
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4. Cook until golden on the first side, then flip and cook until golden on the second side. Transfer the cooked pancakes to a plate and cook the remaining batter the same way.
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5. Serve warm with toppings, if desired.
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Notes:
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- If you don't have pumpkin pie spice you can make your own. Just combine 1/2 teaspoon cinnamon, 1/8 teaspoon nutmeg, 1 pinch cloves and 1 pinch ginger. Use this in place of the amount of pumpkin pie spice in the list above.
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- My trick for making perfect pancakes: I start out with the pan over medium heat. Once hot, I add a little bit of butter or oil and spread it around. Then I add the batter and once it's in the pan, immediately turn the heat down just a touch. Cook the pancakes until golden on both sides (flipping once), then remove the cooked pancakes and wipe out the skillet. Then turn the heat back up to medium, and repeat the entire process with the next batch of batter.
