How to make it
In a bowl, whisk together the coconut milk, pumpkin puree and Lee Kum Kee Panda Brand Sweet Soy Sauce, then set aside.
In another bowl, add in the flour, coconut sugar, cinnamon, nutmeg and baking powder.
Take the pumpkin mixture and slowly pour into the dry mixture to combine. Add a little more coconut milk if too thick.
Heat the skillet to medium heat and spray with non-stick oil.
Ladle the mixture onto the skillet and cook for 2-3 minutes per side until golden brown, remove and keep making them until you’re out of batter.
Serve with maple syrup and any other topping you desire.