Gluten and Dairy Free Pumpkin Pancakes with Bacon and Pecans
Pumpkin puree and spice give these pancakes the ultimate fall makeover. Salty bacon and crunchy pecans take them over the top.
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Servings: 4
Equipment
- 1 Mixing Bowl
- 1 griddle or large skillet
Ingredients
- 1 cup Gluten Free Pancake mix, plus ingredients to make it
- 1 cup pumpkin puree
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 6 strips cooked bacon, chopped
- 1/4 cup pecans, chopped
Instructions
- Heat up your griddle or large skillet over medium heat.
- Mix together the wet ingredients called for in your pancake mix, including the pumpkin puree and vanilla extract.
- Add the pancake mix and pumpkin spice to the wet ingredients and mix until just combined.
- Pour your batter onto the hot griddle or skillet. Allow bubbles to begin to form before flipping, 3-5 minutes.
- Cook the second side another 3-5 minutes.
- Top the pancakes with pecans, bacon, and a generous drizzle of maple syrup.
- Enjoy!
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