Gluten-Free Pumpkin Spice Pancakes Topped with Maple Pecan Butter

When the leaves start to turn and the nights get crisp, raise your hand if you are ready for the flavors of pumpkin spice! No matter what the weather outside, you will feel cozy and warm with our gluten-free Pumpkin Spice Pancakes topped with Maple Pecan Butter. Pure comfort!

8 pancakes
For maple pecan butter
2 sticks organic butter, softened to room temperature
1⁄3 cup Natural Grocers® Brand Organic Grade A Dark Maple Syrup
1⁄4 cup Natural Grocers Brand Bulk Organic Pecan Pieces
  Parchment paper
For pancakes
1 Natural Grocers Brand Regenerative Organic Pasture-Raised Eggs
3⁄4 cup organic milk, or non-dairy milk
1⁄2 cup canned Natural Grocers Brand Organic Pumpkin
2 tablespoons organic butter or Natural Grocers Brand Organic Plant Based Buttery Sticks, melted, plus some for greasing the skillet
2 1⁄2 teaspoons Natural Grocers Brand Bulk Organic Pumpkin Pie Spice Blend
1⁄4 teaspoon Natural Grocers Brand Bulk Real Salt
1 cup Natural Grocers Brand Gluten Free Pancake and Waffle Mix
Optional for serving
  maple syrup
  whipped cream

1. For the maple pecan butter: Add the butter, maple syrup, and pecans to a medium mixing bowl. Use an electric mixer on a low-medium speed to whip for 2-3 minutes, or until combined. If you do not have an electric mixer, use a fork to mash the butter and mix in the maple syrup and pecans until combined. Set aside.

2. For the pancakes: Whisk the egg, milk, pumpkin, and melted butter together in a large bowl. Add the pumpkin pie spice, salt, and pancake mix and stir until combined.

3. Grease a large skillet or griddle with butter and place on the stovetop over medium heat. Use a ¼-cup measure to scoop pancake mixture onto the hot skillet or griddle, and repeat to make 3-4 silver-dollar sized pancakes (depending on the skillet size). Cook for 3-4 minutes or until golden brown on one side, then flip and cook the other side. Repeat until all pancakes are cooked. Serve topped with a dollop of the maple pecan butter.

4. While the pancakes are cooking, set aside ¼ of the maple pecan butter for the pancakes. Divide what remains in half and spoon onto two 15 x 12-inch pieces of parchment paper. Gently roll the butter in the parchment paper into 1-inch-thick logs. Twist the ends of the parchment paper to seal. Refrigerate while pancakes finish cooking and then slice into rounds before butter completely hardens; wrap back up and refrigerate. The butter will remain fresh in the refrigerator for up to two weeks and in the freezer for at least a couple months.

Note: Natural Grocers Brand Bulk ingredients are packaged in a plant that processes gluten.

2 pancakes (silver dollar size) with 1 tablespoon Maple Pecan Butter

Calories Carbohydrates Protein Fat Fiber
373 kcal 44 g 3 g 22 g 3 g