Who doesn’t love pancakes with bacon and syrup? These go one further, gluten free pancakes made with delicious pureed pumpkin and scattered with pecans, these pancakes will be the prize of your breakfast table and become a staple for weekend brunches. Stop reading and start cooking!
What you will need
- 4 large free range eggs
- 115g almond butter (softened)
- ½ a 400g tin of pumpkin puree
- 85g honey
- 2fl oz almond or coconut milk
- 3tbsp melted coconut oil
- ½ teaspoon vanilla extract
- 35g coconut flour
- ¾ tsp baking soda
- 1 ½ tsp cinnamon
- 1tsp ground nutmeg
- ½tsp ground ginger
- ¼ tsp ground cardamom
- Pinch of salt
- 6 rashers Spoiltpig Smoked Streaky Bacon
- 30g chopped/crushed pecan nuts
- A generous amount of Canadian maple syrup for drizzling
How to prepare
Start by grilling the bacon. Line the grill sheet with aluminium foil and lay the rashers of Spoiltpig bacon on the sheet allowing a fair amount of space between each rasher for it to crisp nicely. Turn over after 4 mins and cook for a further 4-5mins until well crisped up. Remove from the grill and place on a plate covered with kitchen paper and leave to cool.
Use a griddle pan for the pancakes. Over a medium temperature heat the pan and brush lightly with half the coconut oil. While the pan heats, place all the wet ingredients into a large bowl and mix well with an electric hand mixer. Add the dry ingredients, incorporate well and allow it to sit for 5mins before whisking again for a further 30secs until nice and thick.
Use a ladle full of the mix for each pancake. Pour into the middle of the hot griddle pan and don’t touch! Wait until you see the edges of the pancake start to bubble or lift before flipping with a fish slice. Cook the other side for 30 secs before putting onto a hot plate to keep warm while you cook up the rest of the batch.
Crumble the now cooled crispy Spoiltpig bacon. Stack the pancakes high, sprinkle pecans and bacon over each and drizzle liberally with the maple syrup. Et voila! Gluten free breakfast treats!