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Mix milk, pumpkin puree, egg, oil, vinegar and dulce de leche in a bowl.
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Mix both flours, baking powder, baking soda, sugar, pumpkin spice and salt in another bowl.
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Beat wet mix into dry mix roughly, so as to add more air to mix.
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Spray non-stick olive oil onto griddle or skillet and preheat.
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Pour batter onto hot griddle.
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When pancake bubbles around edges and towards center turn.
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Pancakes are done when golden brown.
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Serve hot and drizzle with maple syrup, honey or dulce de leche.
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Top with whipped cream and garnish with chopped pecans