Gluten Free Pumpkin Pancakes & Butter Pecan Syrup

Gluten Free Pumpkin Pancakes & Butter Pecan Syrup

Gluten Free Pumpkin Pancakes dripping with Butter Pecan Syrup!

It’s fall so what do you say we celebrate with something pumpkin-y, spicy, sweet and buttery! Cool fall mornings call for warm, hearty pancakes. How do Gluten Free Pumpkin Pancakes & Butter Pecan Syrup sound? This is a super easy recipe to make and the Butter Pecan Syrup just takes them over the top! I’m using certified Gluten Free Oat Flour to make these and they are nice and cake-y, not like those rubbery-paleo-banana-egg concoctions most of us think of when we think paleo or gluten free pancakes.

These babies are spicy, yummy and the Butter Pecan Syrup is to die for delicious. Pour over pancakes, waffles, or french toast. It will also be divine over vanilla ice cream!

Some other fall breakfast options for you:

Gluten Free Pumpkin Pancakes & Butter Pecan Syrup

The wet and dry ingredients.

Gluten Free Pumpkin Pancakes

Makes about twelve 3 inch cakes

  • 1 cup certified Gluten Free Oat Flour
  • 1 teaspoon Rumford Baking Powder - because it’s gluten free
  • 1 tablespoon pumpkin pie spice or 1 teaspoon cinnamon, ½ teaspoon ground cloves, ½ teaspoon ginger, and ¼ teaspoon nutmeg
  • ½ teaspoon salt
  • 1 cup Organic Canned Pumpkin (not pumpkin pie filling)
  • 1 cup milk, coconut milk or almond milk
  • 2 eggs
  1. Mix the dry ingredients together in a bowl.
  2. In a separate bowl whisk the pumpkin, milk & eggs together.
  3. Add the wet to the dry and blend thoroughly.
  4. Preheat a griddle or iron skillet.
  5. Drop batter by ¼ cup measure onto hot griddle. Cook about 3 minutes on each side.
  6. Serve hot with Butter Pecan Syrup.
Gluten Free Pumpkin Pancakes & Butter Pecan Syrup

Just waiting for Butter Pecan Syrup…

Butter Pecan Syrup

  1. Toast pecans in a hot saucepan until fragrant, about 5 minutes, stirring continuously.
  2. Add the butter and let it melt.
  3. Add syrup and simmer for a few minutes.
  4. Pour over warm Pumpkin Pancakes.

Kate’s Tips

  • Feel free to get creative with these. Add sliced bananas or crunchy granola, toasted coconut or raisins. Chocolate chips would be fun :)
  • Feel free to use regular unbleached flour or spelt flour in place of the oat flour.
  • If you don’t love pumpkin, just use applesauce instead. You might want to add some chopped apples to the batter.
  • This recipe makes great waffles too.
  • For another gluten free option, try ½ cup almond flour and ½ cup coconut flour. Increase eggs to three.
  • Serve warm with fried eggs, crisp bacon and hot coffee!
  • There are affiliate links included in this recipe.

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Gluten Free Pumpkin Pancakes & Butter Pecan Syrup

Serve pancakes with fried eggs and crisp bacon. Yum!

 Happy Fall! xoxo

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