The easy harvest breakfast from a mainstay Hudson Valley café takes a decadent turn when topped with pecan praline syrup.
Pancakes:
1 1⁄2 cups all-purpose flour (or substitute GF flour)
2 tsp baking powder
1 tsp salt
1 Tbsp white sugar
1 tsp pumpkin spice (or more to your liking)
1 1⁄4 cups milk (sub almond, coconut, or oat milk)
3⁄4 cup organic pumpkin purée
1 egg (sub 1⁄4 cup mashed banana or applesauce)
3 Tbsp butter, melted (sub Earth Balance butter)
Syrup:
1⁄2 cup brown sugar
1⁄2 tsp salt
1⁄2 cup buttermilk (sub full-fat coconut milk)
1⁄2 cup chopped pecans
Method:
Pancakes: Place all dry ingredients in a bowl. Mix well with fork before adding wet ingredients (pumpkin, milk, egg, and butter). Mix with a whisk until batter forms.
Place batter in desired size on a hot griddle prepared with butter, nonstick spray, or oil, or in a frying pan.
The pancake is ready to be flipped when bubbles begin to form, about 3–5 minutes each side.
Syrup: Add all ingredients into a small pan on medium temp; simmer for about 3 minutes. Whisking here is an important step.
Once off the heat, gently fold in the pecans. The pecan praline syrup is now ready to serve over your pumpkin pancakes. Enjoy!
Recipe courtesy of Main Street Goodness
