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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 ( but feel free to substitute with your fave flour, see options in Kate’s Tips below) 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 super easy to make, 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

Gluten Free Pumpkin Pancakes & Butter Pecan Syrup

Gluten Free Pumpkin Pancakes & Butter Pecan Syrup

Kate Battistelli
This is a super easy recipe to make and the Butter Pecan Syrup just takes them over the top! I use oat flour or almond 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.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 cup oat flour cassava flour or almond flour (or regular wheat flour)
  • 1 teaspoon Rumford Baking Powder
  • 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

Instructions
 

  • Mix the dry ingredients together in a bowl.
  • In a separate bowl whisk the pumpkin, milk & eggs together.
  • Add the wet to the dry and blend thoroughly.
  • Preheat a griddle or iron skillet.
  • Drop batter by ¼ cup measure onto hot griddle. Cook about 3 minutes on each side.
  • Serve hot with Butter Pecan Syrup.
  • Gluten Free Pumpkin Pancakes & Butter Pecan Syrup

Butter Pecan Syrup

Toast ½ cup pecans in a hot saucepan until fragrant, about 5 minutes, stirring continuously. Add 4 tablespoons butter and let it melt. Add 1 cup pure maple syrup and simmer for a few minutes.
Pour over warm Pumpkin Pancakes. Heavenly!!

Kate’s Tips

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Gluten Free Pumpkin Pancakes & Butter Pecan Syrup
Serve pancakes with fried eggs and crisp bacon. Yum!

 Happy Fall! xoxo