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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:

  • Apple Pumpkin Gluten Free Muffins
  • Banana Crunch Pancakes 
  • Banana Nut Streusel Sour Cream Muffins
  • French Toast Muffins -( these would be especially good with the Butter Pecan Syrup)
  • Homemade Cinnamon Rolls
  • Blueberry Muffins
Gluten Free Pumpkin Pancakes & Butter Pecan Syrup
The wet and dry ingredients.

Gluten Free Pumpkin Pancakes

Makes about twelve 3 inch cakes

Print
Gluten Free Pumpkin Pancakes & Butter Pecan Syrup
Author: Kate Battistelli
Recipe type: Breakfast
Cuisine: American
Prep time:  10 mins
Cook time:  20 mins
Total time:  30 mins
Serves: 4 servings
 
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.
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
  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.
3.5.3251
  • 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

  • Add sliced bananas or crunchy granola, toasted coconut or raisins. Chocolate chips would be fun 🙂
  • I use Rumford Baking Powder because it’s gluten free and aluminum free and Bob’s Red Mill Gluten Free Whole Grain Oat Flour.
  • In place of the oat flour you can use almond flour or spelt flour. You can also try Cassava Flour…it’s grain-free, gluten-free, certified paleo and non-gmo!
  • I like to use organic canned pumpkin puree.
  • If you don’t love pumpkin, try applesauce instead. Add some chopped apples to the batter.
  • Try this organic maple syrup 🙂
  • This recipe makes fantastic waffles!
  • Serve warm with crisp bacon and hot coffee!

IMG_3658.JPG

 

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

 Happy Fall! xoxo

Category: Breakfast, Gluten FreeTag: Bob's Red Mill Gluten Free Oats, butter pecan syrup, Gluten Free Breakfast Recipes, gluten free pumpkin pancakes, healthy breakfast recipe, pumpkin pancakes, Pumpkin recipes, pumpkin spice pancakes, Quick and easy breakfastsCourses: BreakfastCuisines: American

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Reader Interactions

Trackbacks

  1. Lemon Ricotta Pancakes-Light & Gluten Free - Kate Battistelli says:
    January 27, 2015 at 4:01 am

    […] Here’s another gluten free pancake recipe you might like: Pumpkin Pancakes and Butter Pecan Syrup […]

  2. Perfect Paleo Waffles - Kate Battistelli says:
    May 22, 2015 at 4:04 am

    […] them with butter, syrup, fresh fruit, crumbled bacon, Butter Pecan Syrup, chocolate and whipped cream, ice cream, fried […]

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