Pumpkin Coconut Pancakes

I'm officially declaring it fall in my household! I was going to try to hold off until either October 1 or until it was cool for several days in a row. But it was cool two days in a row, I was forced (using the term loosely) to order a pumpkin latte, Kelly brought molasses cookies to house church, and there were cute little pumpkins for sale in the produce section.

So I caved. Each sink in my house is adorned with autumn-scented hand soap. My table will soon have a centerpiece comprised of the aforementioned cute little pumpkins. And I made pumpkin pancakes for breakfast.

Pumpkin Coconut Pancakes

Adapted from Naturally Ella
Yield: 6 pancakes (2-3 servings)

Ingredients
1/3 cup pecan pieces (plus a couple pinches for garnish)
1/2 cup flaked coconut
2/3 cup whole wheat flour
1-1/2 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
1/4 tsp. salt
1/2 cup pumpkin puree
1 egg
2 Tbsp. canola oil
1 Tbsp. maple syrup
1/2 cup milk

Directions
In a dry skillet over medium to medium-low heat, toast pecans just until lightly toasted and fragrant. Shake the pan frequently to keep them from burning. Remove from skillet to cool. Return the same skillet to the stove and toast the coconut, again shaking to help the coconut toast evenly and keep from burning. Remove from skillet and cool.

Reserve a few pinches of coconut and pecans for garnish.

When pecans are cool, chop until pretty fine. (Or, for more of a flour texture, pulse in a small food processor until the pecans resemble a coarse flour. Don't process too much, or it will start to turn into pecan butter.)

In a medium bowl, whisk together the dry ingredients: pecans, coconut, flour, baking powder, cinnamon, nutmeg, ginger, and salt. In a small bowl or 2-cup measuring cup, whisk together the wet ingredients: pumpkin, egg, oil, syrup, and milk. Pour wet ingredients into the dry ingredients, and stir just until combined. If the batter seems too thick, add a bit more milk.

Heat a non-stick skillet over medium heat. When the skillet is hot, scoop out 1/4 cup batter and pour onto the skillet. Let cook for 2-3 minutes, until bubbles appear around the edges. Flip and cook for another 2-3 minutes, until nicely browned.

Topping ideas:
Maple syrup and/or honey
Butter
Toasted coconut
Toasted pecans
Sliced bananas and/or apples
Sprinkle of cinnamon, nutmeg, or pumpkin pie spice