Pumpkin Spice Pancakes with Maple Pecan Caramel Sauce

Sunday, August 24, 2014 Alanna Figueira 5 Comments

I know, I know, I know... It's only August!    Let us enjoy summer!  Well, here in NY it already feels like fall.  It's been sort of a strange summer.  The whole month of August felt fall like and leaves are already falling.  Fall is my absolute favorite season, I love everything fall!  Especially pumpkin everything!  Pumpkin pancakes are an old favorite of mine and I never get sick of them.  Even in August!  

These are nice and thick, moist, and delicious.  I use this pumpkin purée.  Pumpkin pie filling works fine also, but it does have added sugar you may be avoiding.  What to do with the rest of the can?  Add it to smoothies, soups, muffins, breads, or my favorite use - make a PSL!  You can use fresh pumpkin or substitute any squash or just skip it entirely.  They will still taste pumpkin-y due to the spices.  Buy  pumpkin pie spice mix, it's so delicious and adds to baking in so many ways.  I use this pumpkin pie spice, but you can also use this recipe:
Pumpkin Spice Mix
 *Makes about 1 Tbsp 
1 1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg 
1/4 tsp clove
1/4 tsp allspice 

Pumpkin Spice Pancake Ingredients:

3 large eggs
1/3 cup tapioca starch
1/4 cup almond flour
1/4 cup coconut flour 
1/4 cup pumpkin purée
2 tbsp grade B maple syrup
1 tbsp pumpkin pie spice *or spice mix listed above 
2 tsp baking powder
1 tsp vanilla extract
1/4 tsp salt

Directions:

1.  Heat your skillet to medium-low.

2.  Dump eggs in the blender.

3.  Dump everything else in the blender and blend until smooth.

3.  Let it sit for about 5 minutes, allowing the baking powder to do it's thing. 

4.  Pan fry in butter, ghee or coconut oil.  Makes about 9 medium sized (1-2tbsp batter per cake) pancakes. 

Maple Pecan Caramel Sauce Ingredients:

1/4 cup maple syrup
1/4 cup coconut milk
1/4 cup chopped pecans 
1 tbsp butter or ghee
1 tsp vanilla
1/4 tsp salt 

Directions:

1.  Add everything to a small saucepan.

2.  Heat on med-low and bring to a bubbling boil.

3.  Boil sauce on med-low for 5-10 minutes, until sauce thickens.

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5 comments :

  1. I'm so ready for pumpkin everything! Just Fall in general really. It's my absolute favorite time of year :-)

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  2. That sauce!!!! Yummers ����

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  3. We just made these and they turned out SUPER THICK.. like, we could turn the blender upside down and the mixture stayed in a solid mass.... has that ever happened to you?

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  4. We just made these and they turned out SUPER THICK.. like, we could turn the blender upside down and the mixture stayed in a solid mass.... has that ever happened to you?

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    Replies
    1. No but I would definitely add milk to thin it!

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