Gluten-Free Pumpkin Pecan Pancakes
Prep time:
Cook time:
Total time:
Serves: 7-8
These Gluten-Free Pumpkin Pecan Pancakes are thick and fluffy and will melt in your mouth.
Ingredients
- 1 1/4 cup oat flour
- 1 large egg
- 1/2 cup canned pumpkin
- 1 cup milk (use almond or coconut milk for dairy-free)
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon sea salt
- 1/2 cup toasted pecans, chopped, for serving
- Butter or coconut oil for lightly greasing pan
Instructions
- Heat a frying pan over medium-low heat and grease it lightly with butter or coconut oil.
- Combine all of the ingredients for the pancake batter in a large bowl and mix well.
- Using a ¼ cup measuring cup, fill it with batter, then pour the batter into the pan. Using the back of the measuring cup, smooth out the batter to form a 4” pancake.
- Cook the pancakes for 2 minutes on each side. Serve warm with a drizzle of maple syrup and a sprinkling of chopped pecans.
This recipe and the pictures all came with my website theme when I purchased it. Don’t these pancakes look delicious? They looked and sounded so good I had to give them a try. Now I know what some of you are thinking “gluten-free” isn’t that like eating sawdust or something? Honestly, I was hesitant to try them at first too but they did not turn out like that at all! These pancakes turned out to be so flavorful and the pecans give a nice crunch.
Variations
You can use different syrup flavorings, I used a bourbon maple syrup and it was perfect with the pecans. You could also use glazed pecans or another variety of nuts. Another idea is to try fresh berries or a topping like the ice cream in the photo. I’ve never had ice cream on pancakes and I want to give it a try because well, ice cream, in the morning! Oh, what about using praline ice cream! Try adding a pinch of cloves and ginger to the recipe, and top them with whipped cream to make pumpkin spice pancakes.
I am on a low carb diet now and I plan to adjust the recipe and see if they are still as delicious. It should be an easy adjustment of substituting the oat flour with almond or coconut flour. I have recently discovered low carb ice cream which means I just have to try with the pancakes. I will update the recipe if it turns out well. I’m thinking with the addition of ice cream and by making smaller pancakes this might make a unique dessert option for the holidays.
Please let me know if you give these a try and what tweaks if any you made. Does adding ice cream appeal to you? Where have you found an unexpected recipe? Did it turn out how you thought it would? How did you like it? Did you make any adjustments and try again?
Please let me know if you give these a try and what tweaks if any you made. Does adding ice cream appeal to you? Where have you found an unexpected recipe? Did it turn out how you thought it would? How did you like it? Did you make any adjustments and try again?
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