26
Nov

Pumpkin Pancakes with Bacon and Pecans

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After working hard to create 22 recipes for a comprehensive Thanksgiving feast  for my new ebook Thankful and enjoying the early Thanksgiving feast a few weeks ago, I have been fighting the natural urge to transition into Christmas-mode! I think my brain is wired to transition from Autumn to Winter after the big meal is done, and our little faux-celebration threw me off. My entire homepage is flooded with pumpkin recipes right now, and I have just one more for Gluten-Free Pumpkin Pancakes that I created a few weeks ago before moving into all things Winter – cranberries, mint, chocolate, and hopefully a good gingerbread recipe this year.

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If you’re also already in the Christmas spirit and want some treat ideas make sure to check out all of the recipes I created last year!

Spiced Chai Concentrate

Candy-cane Meringue Cookies

Cranberry Loaf with Lemon Glaze

Mint Chocolate Macaroons 

Love that ornate little dollop of whipped cream on the top?

It’s coconut milk whipped cream and I used my handy iSi easy whip  and my instructions for coconut milk whipped cream. I find that the whipped cream holds its shape best if you whip it up and then let it sit in the refrigerator again for a few hours. You could also put the whipped cream into a pastry bag fitted with a star tip to create this look.

Paleo Pumpkin Pancakes by Danielle Walker Against all Grain
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Pumpkin Pancakes with Bacon and Pecans

AUTHOR: Danielle Walker - AgainstAllGrain.com

SERVES: 4-6

PREP TIME: 15 mins

COOK TIME: 12 mins TOTAL TIME: 27 mins

Ingredients:

Topping

Instructions:

  1. Preheat a griddle or shallow sauté pan to medium heat. Lightly brush with coconut oil.
  2. Place all of the wet ingredients in the bowl of a stand mixer. Beat on medium speed until combined.
  3. Add the remaining dry ingredients; beat until smooth and fully incorporated. Allow batter to sit for 5 minutes, then beat again for 30 seconds until thickened.
  4. Pour ¼ cup of batter for each pancake onto the hot pan. Wait for the edges to start to lift, about 30 seconds, then gently flip the cake over. Continue cooking for 15-20 seconds, until cooked through and browned on both sides.
  5. Top pancakes with bacon, pecans, maple syrup, and coconut whipped cream if desired.
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  • http://atableprepared.blogspot.com.au/ Mel @ a table prepared

    Oh wow, I love love love your photography (and that coconut cream star)! You are so talented. Oh, and the recipe looks delish too!

  • Tanya

    I have made these twice now and they are amazing. The first time I made them I put applesauce on them and it was good. The second time I made the bacon pecan topping and it was heavenly! I freeze leftovers and warm them up for a quick breakfast before work. Thanks for your wonderful recipes. I’ve already given your cookbook as a gift and I know I will again!

    • Against All Grain

      Thank you! I am so glad that you are enjoying this recipe!

  • http://healthylivingcookbooks.blogspot.com/ Ana

    Hi Danielle, I love pancakes anytime of the day, all day! These look deliciously evil and I cannot wait to try some! Thanks for the great recipe. Pancakes for breakfast or lunch or supper Yum!

  • http://www.afinninthekitchen.com Loretta

    Hi Danielle! I just got your cookbook for my birthday and I can’t wait to dive right in! Of course your photos are stunning and I adore all the little illustrations. The only problem will be deciding what to make first!

  • Travis

    These are amazing pancakes! I give 5 stars but they can be messy and hard to flip but even so, it’s worth it!