In a small bowl, mix together the flour, baking powder and pumpkin spice and salt (if using). Set it aside.
Lightly whisk an egg in a large bowl. Then, add the mashed banana, pumpkin puree, and coconut oil and mix them together.
Add the dry ingredients to the wet ingredients, and mix until just combined. Then, add the milk a tablespoon or two at a time, until you reach a good consistency. The batter should be slightly thick but still easy to pour.
Heat a little bit of oil in a pan over medium-low heat. Form pancakes by pouring the batter into the pan. I use an 1/8th cup to portion the batter, but you can make them any size you’d like.
Cook for about 2-3 minutes, or until the edges begin the change color and a few bubbles form on the batter. Then, flip the pancakes and cook for another 2 minutes, or until cooked all the way through. Enjoy!
