Ingredients
4 ServingsProduce
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Orange Peel 3 slices
Canned/Bottled Goods
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Maple Syrup 1/2 cup
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Canned Pumpkin Mix 1/2 cup
Dairy & Eggs
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Unsalted Butter 1/3 cup
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Buttermilk 1 1/3 cups
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Whole Eggs 4
Spices
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Vanilla Extract 1/2 Tbsp
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Kosher Salt 1/2 Tbsp
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Ground Nutmeg 1/2 tsp
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Ground Cinnamon 1 tsp
Dry Goods
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Pecan 1/2 cup
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Xanthan Gum 1 tsp
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Gluten Free Flour 1 1/2 cups
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Baking Powder 1 Tbsp
Pantry
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Vegetable Oil 1/3 cup
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Granulated Sugar 2 tsp
Preparation
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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 tsp Xanthan Gum
- 1 tsp Kosher Salt
- 2 tsp Granulated Sugar
- 1 1/3 cups Buttermilk
- 4 Whole Eggs
- 3 Tbsp Unsalted Butter
- 1/4 cup Vegetable Oil
- 1 Tbsp Baking Powder
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Prep Topping
Place all ingredients into a small saucepan and simmer for two minutes (or until pecans are lightly browned). Set sauce aside and allow to cool for 5 minutes.
- 1/2 cup, toasted, chopped Pecan
- 1/2 cup Maple Syrup
- 2 Tbsp Unsalted Butter
- 1/2 tsp Kosher Salt
- 3 slices Orange Peel
- 1 tsp Vanilla Extract
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Prep Smash-In
Add ingredients into batter. Mix well.
- 1/2 cup Canned Pumpkin Mix
- 1/2 tsp Ground Cinnamon
- 1/2 tsp Ground Nutmeg
- 1/2 tsp Vanilla Extract
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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 Tbsp Vegetable Oil
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Serve and Enjoy!
Garnish and enjoy!

Nutrition
Amount per serving |
Daily value percentage | |
---|---|---|
Calories | 830 kcal | |
Total Fat | 50.0 g | 64% |
Total Saturated Fat | 16.0 g | 80% |
Unsaturated Fat | 34 g | |
Cholesterol | 235 mg | 78% |
Sodium | 1400 mg | 60% |
Total Carbohydrate | 76 g | 27% |
Fiber Total Dietary | 4 g | 16% |
Sugars Total | 32 g | |
Protein | 16 g | 32% |
Vitamin C | 3 mg | 2% |
Calcium Ca | 406 mg | 30% |
Iron Fe | 4.5 mg | 25% |
By Innit Culinary Team