Dominique Rizzo | Bespoke Food Tours
It doesn’t have to be a special occasion to enjoy these deliciously spiced pumpkin pancakes. Quick, and easy – these Gluten-Free Pumpkin Pancakes make a tasty and nutritious breakfast, treat, dessert or anytime favourite that will keep everyone happy.
Pancake Mix
1 1/2 cups milk (any dairy free milk will work)
1 cup steamed or roasted pumpkin – mashed opr blended until smooth
1 egg, room temperature
2 tablespoons coconut oil ( you can use any oil)
1 1/2 teaspoons vanilla essence
2 cups all-purpose gluten-free flour
1/4 cup brown sugar
2 teaspoons gluten-free baking powder
1 teaspoon baking soda
2 teaspoons pumpkin pie spice (or 1 teaspoon allspice + 1 teaspoon cinnamon)
1/2 teaspoon salt
Maple Pecans
2 cups raw pecan halves
1/2 cup real maple syrup
1 1/2 teaspoons ground cinnamon
1/2 teaspoon fine sea salt
To make the Pancakes
For the Maple Pecans
Top the pancakes with your favourite ice cream, a handful of the Maple crunch pecans and more maple syrup or syrup pof your choice.