Gluten-free pumpkin and pecan pancakes recipe

Who says you can’t have pumpkin for breakfast? These gluten-free pumpkin and pecan pancakes are the ultimate brunch treat. 

There are pancakes, and then there are these gluten-free pumpkin and pecan pancakes.

Combining the warm, comforting flavours of pumpkin with sweet spices and caramelly pecans, this sweet breakfast is the perfect cosy Sunday breakfast.

Offering a delicious and nutritious twist on traditional pancakes, they’re sure to be a hit with the whole family.

Gluten-free pumpkin and pecan pancakes recipe

Serves 4 

Ingredients

  • 250g pumpkin
  • 2 cups gluten-free flour
  • 1 tbsp baking powder
  • 1 tsp mixed spice
  • 1 egg
  • 1½ cups milk of choice
  • 2 tbsp maple syrup + extra to serve
  • ½ cup pecan nuts, roughly chopped
  • 2 tbsp coconut oil or butter

Method

Step 1.

Peel and remove seeds from pumpkin and cut into 2-3cm chunks (to make 1 cup mashed).

Place pumpkin chunks in a medium bowl, add ¼ cup water and cover with a plate.

Microwave on high for 5 minutes or until pumpkin is very soft.

Alternatively, pumpkin can be steamed in a steamer basket on the stovetop for 10-15 minutes.

Drain, then mash well with a fork.

Step 2.

Combine flour, baking powder and mixed spice in a large bowl.

Step 3.

Whisk the mashed pumpkin, egg, milk and maple syrup in a medium-sized bowl or jug until well combined.

Step 4.

Pour pumpkin mixture into the flour mixture and whisk until smooth.

Stir through half the pecan nuts.

Step 5.

Heat 1 tsp coconut oil in a large frying pan over medium heat.

Pour ¼ cupfuls of pancake mixture into pan and cook for 3-4 minutes or until mixture starts to bubble on top.

Flip and cook for a further minute or until cooked through.

Repeat with the remaining mixture.

Step 6.

Serve pancakes topped with remaining pecan nuts and maple syrup.

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