Pumpkin Pancakes with Pecan Praline Sauce



Pumpkin Pancakes_Pecan Praline Sauce




OK guys, I know what you’re thinking:
“TWO pumpkin recipes in a row?! Basic overload!”

But it’s November, so I am fully embracing my basic-pumpkin-loving-literally-can’t-even self. So sue me. ‘Tis the season!

I have really long days at work – like really long. So come the weekend I get in total breakfast mode – full throttle (just like Charlie’s Angels 2).

It’s a lovely Saturday, I’m sha-sha-shakin’ – in complete pancake-baking zone adding ingredients left and right and as I’m heating the griddle I realize I am OUT OF MAPLE SYRUP.

NOOOOOOOOOOO! What ever am I to do?! Why, make pecan praline sauce of course! I start gathering my ingreds for this when it registers to me that praline sauce requires maple syrup ::total palm-slap-to-the-forehead-moment::

I had to get crafty. But I’m thrilled to say I successfully created this decadent sauce sans maple syrup. I’m warning you, these pancakes are GOOD. So good that you’ll have a very hard time stopping yourself from eating them all. I’m a firm believer in everything in moderation, so as long as you do something active and keep your body strong, you’re good to go. It feels great to go on a long morning run first thing then come home and reward yourself with these bad boys!



Pumpkin Pancakes_Pecan Praline Sauce2




Pancake Ingredients
+ 1 1/4 cup gluten-free or regular all-purpose flour
+ 2 tablespoons brown sugar or honey
+ 2 teaspoons baking powder
+ 1/4 teaspoon salt
+ 1 teaspoon cinnamon
+ 1 teaspoon (or so) pumpkin pie spice
+ 1 cup unsweetened vanilla almond milk
+ 1/2 cup pumpkin puree
+ 1 egg
+ 2 tablespoons coconut oil (melted/cooled) or canola oil
+ 1 teaspoon vanilla extract


Pumpkin Pancakes_Pecan Praline Sauce3




Pecan Praline Sauce Ingredients
(Use your best judgment in terms of measurements. I eyeballed it.)
+ About 1 cup of pecans (chopped)
+ 3-4 tablespoons of coconut oil
+ 1/2 cup or so of brown sugar
+ 1-2 tablespoons of gluten-free or regular all-purpose flour
+ 1/4-1/3 cup water
+ 1/3 cup unsweetened vanilla almond milk

Pancake Directions
**Note: If you use brown sugar, whisk with other dry ingredients. If you use honey, whisk with wet ingredients. Do not use both. You don’t need them that sweet**
+ Heat griddle to medium-high heat. Lightly grease with coconut oil.
+ Whisk dry ingredients together (flour, brown sugar, baking powder, salt, cinnamon, and pumpkin pie spice) in a large bowl.
+ Whisk wet ingredients (almond milk, egg, pumpkin, coconut/canola oil, honey, and vanilla extract.
+ Scoop 1/4 cup size batter onto griddle and make sure to leave enough space between cakes to flip ’em.
+ Let cook through 2-3 minutes or until a nice golden brown. If you’re unsure, just use a spatula to lift and take a peek. Once ready flip and continue until all batter is used.

Pecan Praline Sauce Directions
+ First, chop your pecans. I use this nifty William’s Sonoma veggie chopper to chop mine – works like a charm!
+ Heat pecans and 1-2 tablespoons of coconut oil in a microwave safe bowl or container for a few minutes. Keep a close eye out to ensure they don’t burn.
+ In a glass bowl heat remaining coconut oil until melted.
+ Whisk in brown sugar, flour, and water.
+ Cook for a few minutes in microwave until sugar is dissolved. Consistency should be syrupy.
+ Add in unsweetened vanilla almond milk and pecans. Stir.

Woohoo! Breakfast is served. Pancake recipe inspired by Maria & Josh of Two Peas & Their Pod, sauce recipe inspired by Rachel of Southern Fairytail.

Enamel plates from Best Made.

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