Nothing says fall more for me than a stack of these Pumpkin Spiced Pancakes….Sooooo Good!!
So, I usually start each post with some comment on the weather. I know I know, but I live in MN and everyone always talks about the weather here. It’s just a thing we Minnesotans do. Probably, because the weather here changes on the dime. For example, today it’s a beautiful sunny day hovering around 45 degrees and yesterday we had our first snow…eeek. I have lived here for almost 16 years and can’t remember snow this early. Snow in December is beautiful but snow in October, not so much. And, I have so many wonderful fall recipes to share with you this season so I need fall to stick around for a while. I thought a good jumping off point would be these delicious pumpkin spiced pancakes.
The trend of pumpkin spice everything seems to continue year after year. I thought it was just a fad, but nope, when Starbucks announces the return of their pumpkin spice latte every year, people go mad beyond belief. It’s like the apocalypse is coming and we all have to see how many pumpkin flavored beverages we can drink before winter arrives.
Can you believe this drink has been around for fifteen years already? While the pumpkin spice latte may be fall in a cup, I can honestly say that these pancakes are fall on a plate. There’s just something about the exquisite aroma that wafts through the kitchen when you’re making pancakes. With the addition of the warm blend of spices and pumpkin, you feel immediately fully immersed in fall.
Did I mention they are gluten free? You would never even know it by how moist and fluffy they are. I assure you, no stacks of flavorless cardboard rounds here. The perfect balance of ingredients and the crispy edges when you cook them, make them pancake perfection. The key to the crispy edges is lots of coconut oil and cooking them over medium heat. This yields the MOST delicious pancake.
The only thing missing now from this perfect pancake party is a drizzle of pure maple syrup and a generous topping of crunchy toasted pecans. If you’re feeling a little indulgent, you could add some mini chocolate chips and some banana slices to really kick it up a notch. Now, all you need is a hot cup of coffee and a warm cozy fire…enough said!Print
Say hello to fall with these easy and delicious gluten free pumpkin spiced pancakes topped with maple syrup and toasted pecans.
- 1 C. Pamela’s Gluten Free Baking Mix
- 1/2 C. Pumpkin Puree
- 1 T. Maple Syrup
- 1/2 t. Pumpkin Pie Spice
- 1 T. Coconut Oil (melted)
- 1 t. Vanilla Extract
- 1/2 C. Water
- 1 Large Egg
- 1/4 – 1/2 C. Pecans (toasted & chopped) for topping
- Blend all ingredients except pecans in a mixing bowl until well combined.
- Heat a griddle or pan over medium heat.
- Add coconut oil to coat the bottom of the pan.
- Pour about 1/4 cup of batter into pan.
- Cook until the edges of the pancakes are starting to brown and flip.
- Cook until slightly brown on both sides and cooked in the center.
- Top with maple syrup and chopped pecans.
- These pancakes are also delicious with sliced bananas on top, or for a special treat, you can add some mini chocolate chips.