Gluten Free Pumpkin Pancakes with Maple Pecan - Innit

Ingredients

4 Servings

Produce

  • Orange Peel 3 slices

Canned/Bottled Goods

  • Maple Syrup 1/2 cup

  • Canned Pumpkin Mix 1/2 cup

Dairy & Eggs

  • Butter 1/3 cup

  • Buttermilk 1 1/3 cups

  • Egg 4

Spices

  • Vanilla Extract 1/2 tablespoon

  • Kosher Salt 1/2 tablespoon

  • Ground Nutmeg 1/2 teaspoon

  • Ground Cinnamon 1 teaspoon

Dry Goods

  • Pecan 1/2 cup

  • Xanthan Gum 1 teaspoon

  • Gluten Free Flour 1 1/2 cups

  • Baking Powder 1 tablespoon

Pantry

  • Vegetable Oil 1/3 cup

  • Sugar 2 teaspoons

Preparation

  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 Sugar
    • 1 1/3 cups Buttermilk
    • 4 Egg
    • 3 tablespoons 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 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 untill bubbles apear on top. Then, flip and cook 1 more minute on the other side.

    • 1 tablespoon Canola Oil

  5. Serve and Enjoy!

    Garnish and enjoy!

Suggested Meals

Buttermilk Mixed

Berry Pancakes

Paleo Mixed

Berry Pancakes

Garlic

Shrimp

Gluten Free Mixed

Berry Pancakes

Paleo Zucchini-Carrot

Pancakes

Nutrition

  Amount per
serving		 Daily value percentage
Calories 820 kcal  
Total Fat 47.0 g 60%
Total Saturated Fat 16.0 g 79%
Unsaturated Fat 31 g  
Cholesterol 235 mg 78%
Sodium 2000 mg 90%
Total Carbohydrate 81 g 29%
Fiber Total Dietary 4 g 15%
Sugars Total 32 g  
Protein 16 g 32%
Vitamin C 2 mg 2%
Calcium Ca 679 mg 50%
Iron Fe 5.0 mg 30%
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By Innit Culinary Team