Gluten Free Pumpkin Pancakes with Candied Pecans
I talked yesterday about what a fantastic fall weekend we had and it all started with these absolutely sublime gluten free pumpkin pancakes. They were some of the best pancakes I think I’ve had ever, so I feel like mentioning that they’re also gluten free is really kind of an added bonus.
I very very rarely stop in the middle of a meal to photograph it. Typically, I eat something, really like it, then remake it for the blog. This allows me to both test a recipe twice before posting it and it allows me a fair amount of time to photograph the food without Matt waiting in the other room to eat his meal. This receipe, however, deserved to be photographed at that exact moment.
Here’s how it happened. Sunday morning I’m going about my business, making pancakes, listening to my brunch playlist on spotify, drinking coffee and generally enjoying the fall sunshine. We hadn’t eaten much for dinner on Saturday night, so I figured a nice big breakfast with pancakes, eggs, and bacon would be a fantastic start to our day. I finished the first pancake and took a bite of it because it was so fluffy and thick, I thought it probably wasn’t done in the center. Not only was it done, but it was AMAZING! I made the rest of the pancakes (keeping them warm in the oven) then shouted for Matt to come to the kitchen and finish cooking the eggs/bacon so that I could photograph these bad boys.
And because I was feeling extra frivolous, I topped the pancakes with candied pecans. It was a very good decision.
Gluten Free Pumpkin Pancakes
- 1 cup Pamela’s Baking & Pancake Mix
- 1 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- ½ cup canned pumpkin
- 1/2 cup almond milk, at room temp
- 1/4 cup water
- 1 large egg
- 2 tablespoons melted butter
- 2 tablespoons cane sugar
- butter (optional)
- maple syrup
- candied pecans (recipe below)
- In a medium bowl, mix together the Baking Mix with the cinnamon and nutmeg.
- In a smaller bowl, whisk together the pumpkin, almond milk, egg, melted butter and sugar until smooth.
- Pour the wet ingredients into the dry ingredients and use a wooden spoon to mix well. Add a tablespoon of water at a time if the batter is too stiff.
- Heat a nonstick pan with a little butter. Scoop the batter onto the pan using a ¼ cup measuring scoop. Cook until bubbles form, then flip and cook a little longer, abotu 1-1.5 minutes per side. Both sides should be nicely golden brown. Repeat with remaining batter.
- Serve with butter, candied pecans, and maple syrup.
- 1 pound halved pecans
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1 egg white
- 2 tablespoons orange juice
- 1 cup white sugar
- Preheat oven to 250 degrees F (120 degrees C).
- Mix sugar, cinnamon, and salt together in a bowl.
- Whisk egg white and OJ together in a separate bowl until frothy. Toss pecans in the egg white mixture. Mix sugar mixture into pecan mixture until pecans are evenly coated. Spread coated pecans onto a baking sheet.
- Bake in the preheated oven, stirring every 15 minutes, until pecans are evenly browned, 1 hour.
Not only will you have the breakfast of your dreams, but those candied pecans make excelled hostess gifts throughout the holiday season. So make double batch and keep them in an airtight container in the fridge until you either eat them all or give them away because they’re too lethal to keep in the house.
I hope you give this recipe a try and really add some fall flavor to your week(end)!
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