Put the pumpkin puree and the egg into a large bowl. Whisk well.
Add the coconut milk and mix well.
Then add the sugar, baking powder, flour, salt and cinnamon.
Mix well, using a whisk.
Let rest for 10 minutes.
Heat up a little bit of butter or oil in a frying pan and pour in the desired amount of batter. I use an ice cream scoop to portion the batter.
Bake on medium heat until the bottom is done and bubbles are formed on the top and they burst open. Then flip the pancakes.
Enjoy with your favorite toppings.
*Can be swapped for any other type of milk.
**Other flours (AP, whole wheat, spelt, GF blend) work fine as well.
***Try pumpkin spice or add a bit of nutmeg.