Gluten Free Pumpkin Pecan Pancakes

Until it's acceptable to eat pie for breakfast, satisfy your pumpkin spice urges with these amazing pumpkin pecan pancakes. They are perfectly spiced, fluffy and make a wonderful fall breakfast. To make them even better they are gluten free and dairy free!

If you're more of a waffle person, you may want to check out my pumpkin waffle recipe. It's killer!

Ingredients

• Gluten Free 1-to-1 Flour Blend - I use Bob's Red Mill brand for most of my recipes. You can use the brand of your choice, but results may vary. Ensure whatever flour you use has xanthan gum or another similar binder.
• Pumpkin Pie Spice - If you don't have this on hand, you can just use cinnamon instead. It won't have the full pumpkin spice flavor but it will be delicious.
• Baking Powder & Baking Soda - To help the pancakes turn out light and fluffy.
• Salt
• Egg
• Oil - I use extra light olive oil in most of my cooking and baking. You can use the oil of your choice or replace with melted butter or melted coconut oil.
• Maple Syrup - Don't be tempted to leave this out. It adds a bit of sweetness and cuts down on the amount of syrup needed on the cooked pancakes.
• Vanilla
• Non-Dairy Milk - I use either oat milk or coconut milk in the recipes. You can use any non-dairy milk in the same measure. If you're not dairy free, regular milk will work as well.
• Pumpkin Puree - Make sure you're using pumpkin puree and not pumpkin pie filling, which has other ingredients added. This recipe will also work with mashed sweet potato in the same measure. Make sure to save some leftover puree for a batch of pumpkin banana muffins, they're amazing!
• Pecans

See recipe card for quantities.

Instructions

STEP 1: Combine all of the dry ingredients, except the nuts, in a large bowl. Whisk until well mixed.

STEP 2: In a second bowl, whisk the egg until frothy like soap bubbles.

STEP 3: Add the pumpkin, oil, maple syrup and vanilla to the egg and whisk until smooth.

STEP 4: Pour the pumpkin mixture into the flour. Then add about half of the milk.

STEP 5: Fold the pancake batter until all of the dry ingredients are incorporated.

STEP 6: Fold the pecans into the pancake batter.

Let your batter rest while you heat the pancake griddle. Then scoop out ¼ cupfuls of batter onto the hot griddle and cook.

How to know when pancakes are done?

When you're cooking pancakes on the griddle, you don't want to flip them multiple times because they will become tough. So how can you tell when your pancakes are done?

When you're cooking the first side, you want to look for the following signs to know it's time to flip your pancakes. First, the edges should look dry and not stick to your finger when touched. Second, the center should have small bubbles actively rising to the top and popping. Once you see both of these signs, flip the pancakes over and cook the second side.

The second side usually takes just 2-3 minutes to cook through. Just peek underneath to see if they are golden brown and remove them to a plate to serve.

Storage

If you have leftover pancakes, wrap each in a paper towel and place them all together inside a plastic ziploc bag or an airtight container. Store in the refrigerator until ready to eat. To reheat, keep wrapped in paper towel and microwave for about 1 minute on high. Serve immediately.

You can also freeze these pancakes to have around for busy mornings. Follow the wrapping and storage instructions above, but place them in the freezer. When you're ready to eat, reheat as instructed above and serve.