Pumpkin Pancakes

1 to 2 1/2 cup whole wheat flour
3 tablespoons coconut oil
1/2 tsp. salt
2 and 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 cup canned pumpkin puree
1/4 tsp. pumpkin spice or cinnamon
2 TBSP. water
Milk to desired consistency (I use soy milk)
Chocolate chips (optional)
Agave nectar - to be used as a syrup


1. Mix ingredients
2. Coat a griddle pan or large non-stick skillet with coconut oil and set it over medium-high heat.
3. When pan is hot pour mixture onto the pan.
4. Cook until bubbles form on top of the pancakes and the batter is set. Cook until golden brown on both sides.