1. Prep Batter

   In seperate bowls mix your dry ingredients and your wet ingredients. Then add the wets into the dry, whisking well to avoid lumps.

   • 1 1/2 cups Gluten Free Flour
   • 1 teaspoon Xanthan Gum
   • 1 teaspoon Kosher Salt
   • 2 teaspoons Granulated Sugar
   • 1 1/3 cups Buttermilk
   • 4 Whole Chicken Eggs
   • 3 tablespoons Unsalted Butter
   • 1/4 cup Vegetable Oil
   • 1 tablespoon Baking Powder
2. Prep Topping

   Place syrup into small saucepot and heat, simmer for 2 minutes. Turn the sauce pot off and whisk butter & salt into hot syrup. Add pecans to syrup mixture.

   • 1/2 cup, toasted, chopped Pecan
   • 1/2 cup Maple Syrup
   • 2 tablespoons Unsalted Butter
   • 1/2 teaspoon Kosher Salt
   • 3 slices Orange Peel
   • 1 teaspoon Vanilla Extract
3. Prep Smash-In

   Add ingredients into batter. Mix well.

   • 1/2 cup Canned Pumpkin Mix
   • 1/2 teaspoon Ground Cinnamon
   • 1/2 teaspoon Ground Nutmeg
   • 1/2 teaspoon Vanilla Extract
4. Cook Pancake

   Cook 1/2 cup scoop of batter in skillet until bubbles appear on top. Then, flip and cook 1 more minute on the other side.

   • 1 tablespoon Vegetable Oil
5. Serve and Enjoy!

   Garnish and enjoy!

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By Innit Culinary Team