Pumpkin pie berry pancakes (v)

Perfect for Thanksgiving or Christmas morning, these pancakes are thick and fluffy and a perfect mix of pumpkin pie spice and berries.
Makes 1 stack of 5 medium pancakes; adjust quantities to give desired number of serves.

Original post (with pictures) here.

1/3 cup cooked, cooled and mashed pumpkin (or tinned pumpkin puree)
2/3 cup plain flour (or flour of choice)
1 tbsp chia seeds
1 tsp baking powder
1 1/2 tsp mixed spice (equivalent to American pumpkin pie spice, or use 1 tsp cinnamon and 1/2 tsp nutmeg)
1/2 cup + 2 tbsp milk (I used unsweetened almond; use more if you want a thinner batter)
1 tsp apple cider vinegar
1/2 tsp vanilla
1/3 cup berries, defrosted from frozen (in my case) or fresh

Oil spray, for cooking

Maple syrup, to top

1. Mix the mashed pumpkin and dry ingredients (flour, chia seeds, baking powder, mixed spice) together until well combined. Add the wet ingredients (milk, vinegar, vanilla) and stir well to combine. Allow to sit for at least 15 minutes.
2. Add the berries to the pancake mixture and stir through.
3. Heat a non-stick pan over high heat and spray with oil. Cook pancakes for approximately 3 minutes on each side, until golden.
4. Serve drizzled with maple syrup.