Mix the flour, baking powder and pumpkin spice in a bowl. Add the remaining ingredients and mix into a dough. Fold in chocolate drops to taste. Let the pancake batter rest for 10 minutes.
Heat oil in a pan. As soon as the pan is hot, turn the heat to medium and add 1-2 tablespoons of pancake batter to the pan. Fry for about 3-4 minutes until bubbles form on the surface. Then turn carefully and fry for another 2-3 minutes.
Then remove from the pan and continue until the batter is used up.
Heat the water and sugar in a pan until it simmered gently. Add the nuts and let them caramelize for about 7-10 minutes. Stir occasionally to prevent the nuts from burning.
Serve pancakes with caramelized pecans. Add nut butter, maple syrup or fruit to taste.
you can either use a pumpkin spice blend or make your own pumpkin spice mix: 1/2tsp cinnamon, 1/2tsp ginger, 1/2tsp nutmeg and 1/2tsp cloves.
To make pumpkin puree you have two options:
In the pot: Cut a hokkaido pumpkin into small pieces, place in a saucepan and cover with water. Bring the water to boil and simmer until the pumpkin is soft. Then drain off the water and mix in a blender.
In the oven: Preheat oven to 200 degrees. Cut the hokkaido pumpkin into small pieces, spread on a baking sheet lined with baking paper and bake in the oven for about 20 to 30 minutes until the pumpkin is soft. Then mix in a blender.
Instead of sugar you can also use erythritol, brown sugar or a syrup like maple syrup.