Pumpkin Pecan Pancakes

We know that you feel like you are going without, glutenous little treats are everywhere and look soooo good! And, they always seem to contain gluten and dairy.  American baked goods taste really good, but are really, really hard on allergies.  Eating brunch out with friends is super hard because breakfast kinds of foods are always eggs, gluten and dairy.  Ugh.

We feel your pain.  So! Marianne and I sat down and figured these out just for you!  These dense and feisty gluten free pancakes are sprinkled with caramelized pecans and are dead easy, just like a pancake should be.

Your family will LOVE these cuties.  We got a stamp of righteous approval from every single person we tried them out on, even our staunch gluten fans. And just to see how far the fandom went, we even ventured to tell them what was in it and they didn’t change their minds.  You can now invite your friends to brunch with wild abandon. Make them bring the mimosas!

That’s something right there. 

If you are new to making pancakes, or if you want to up your game, there is a great article on Bon Appetit with tips for pancake making right here. 

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Pumpkin Pecan Gluten Free Pancakes

A feisty vegan and gluten free fall pumpkin pancake recipe.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 4

Author Terradon Iler and Marianne St. George

Ingredients

• 1 1/2 cups Nut Milk
• 1 1/2 cups pure Pumpkin or Sweet Potato Puree
• 2 TBSP fresh ground Flax
• 6 TBSP Water
• 2 TBSP Safflower or Olive Oil
• 2 TBSP Apple Cider Vinegar ACV with the mother.
• 2 cups Maninini's Multipurpose Flour
• 4 TBSP Monkfruit In the Raw
• 2 TBSP Baking Powder
• 1 TBSP Baking Soda
• 1 tsp Allspice
• 1 TBSP Cinnamon
• 1/2 tsp Nutmeg
• 1 tsp Cloves
• 2 cups ground Pecans divided
• 2-4 Coconut Oil spray for the griddle
• Earth Balance and Maple Syrup

Instructions

1. Combine ground flax seed (measure after grinding) with 6 TBSP water. Stir well, and place in the fridge to set for 15 minutes. After 15 minutes, the result should be a sticky paste.
2. Meanwhile, in a large bowl, whisk together the nut milk, pumpkin, oil, and vinegar and set aside . In a smaller bowl, combine the flour, monk fruit, baking powder, baking soda, allspice, cinnamon, nutmeg, and cloves and set aside.
3. Pull out Flax mixture and mix into the wet ingredients. Then add dry ingredients into the wet until just combined. As with all pancakes, it should be a little lumpy. Lumpy is good.
4. Heat a lightly buttered griddle over medium-high heat (about 250 degrees), scoop batter in 1/4 cup increments, sprinkle with a little bit of the pecans and press down slightly to make the pancakes lay down.
5. Brown on both sides until cooked through. Be sure to cook these low and slow. If it gets too hot they will burn, especially the side with the nuts. You won't see too many of the characteristic popped bubbles, so check them to see if they wiggle before you flip them.
6. Serve with additional pecans and Earth Balance.
7. Drizzle with maple syrup if desired! Enjoy!

Recipe Notes

These can be done as larger pancakes or lots of little pancake sliders.
If you have a griddle, use it! Even making regular pancakes the regular pans can get too hot too quickly.
I would recommend spraying the griddle with oil, rather than using butter, when cooking. It is less likely to burn.
You can change out the pumpkin for sweet potato on a one to one ratio. It's delish.