These Gluten Free Pumpkin Pecan Pancakes are so light and fluffy and will melt in your mouth.
Ingredients
1¼ cup oat flour
1 large egg
½ cup canned pumpkin
1 cup milk (use almond or coconut milk for dairy free)
1 teaspoon vanilla extract
2 teapsoons baking powder
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon sea salt
½ cup toasted pecans, chopped, for serving
Butter or coconut oil for lightly greasing pan
Instructions
Heat a frying pan over medium low heat and grease it lightly with butter or coconut oil.
Combine all of the ingredients for the pancake batter in a large bowl and mix well.
Using a ¼ cup measuring cup, fill it with batter, then pour the batter into the pan. Using the back of the measuring cup, smooth out the batter to form a 4” pancake.
Cook the pancakes for 2 minutes on each side. Serve warm with a drizzle of maple syrup.
Recipe by Southern Beauty Guide at https://southernbeautyguide.com/2017/09/gluten-free-pumpkin-pecan-pancakes.html