Whisk the wet ingredients together (I do the whole thing in my blender, all the wet first, then blend in the dry).
Make a well in the center of the dry mix and add all the wet ingredients. Whisk the wet ingredients gently to mix, then continue to incorporate the flour mix. Batter will be a typical pancake batter. The moisture content of the pumpkin puree will effect the final viscosity of the batter, so add a few tablespoons of flour or water if needed. I suggest these be pourable for best texture. Thicker batter = thicker and drier pancakes, thinner = thin and more moist, totally a personal preference!
In a small saucepan over medium heat, cook the berries and sweetener until all fruit is soft and warm, about 5 minutes. Could also heat in a microwave for 2-3 minutes. Place the whole mixture in a high powered blender to completely pulverize any seeds, or use an immersion blender if the seed texture is OK with you. You could also strain the berry puree through a sieve to remove the seeds. Makes about 1 cup sauce.
Recipe via tessadomesticdiva.com