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!
Pancakes
– 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 🙂