Wednesday, September 23, 2020

Pumpkin Pancakes (with Apple Pecan Topping)






GUEST POST  from my lovely sister Michelle! 🙂


Pumpkin Pancakes with Apple Pecan topping

I cannot take the credit for the actual pancake recipe as it has been adapted from my Aunt Cathy, however I do like to add a little something to most of my breakfast foods, fruit, nuts, a little something sweet… and so the topping is optional and get creative, this is just what I did this time but anything goes!  *This recipe also happens to be gluten free and dairy free!


– 4 eggs whisked

– 1 cup pure pumpkin (from the can)

– 1 tsp cinnamon

– 2 tsp vanilla

– 1/4 tsp baking soda

Just cook like regular pancakes, flip when they start to bubble!


Apple Pecan Topping (measurements are approximate, I kind of just throw it in)

– tbsp brown sugar

– 1/2 tsp cinnamon

– 2 tbsp water (maybe a little more, just to melt brown sugar)

– diced apple (can use a whole one, less/more depending on how much you need)

– handful of pecans/any nuts


Add first three ingredients to small pot and cook over medium heat until sugar is dissolved, add apple and pecans, lower heat and simmer about 10 minutes/until pancakes are ready!

Thanks for reading – see you again soon .

Michelle 🙂

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