MAPLE BACON PUMPKIN PIE PANCAKES

This stack of pancakes is truly a mountain of fall flavors. Because I never seem to have enough time lately, it’s been a while since I made pancakes from scratch, but I’ve been long-time obsessed with Simple Mills mixes. I usually rotate through theirs and Birch Benders. However, sometimes I don’t love the monk fruit taste Birch Benders uses at the end, and prefer the very lightly sweetened (with blood sugar friendly coconut sugar) of Simple Mills. This recipe was just making up the remainder of the box, so feel free to adjust accordingly depending how much you are making.

MAPLE BACON PUMPKIN PIE PANCAKES

-1 cup simple mills mix
-2 eggs
-2 T Malk Organics Maple milk
-1 T pumpkin puree, not pumpkin pie mix
-1/2 T avocado oil
-1.5 tsp pumpkin pie spice
-coconut oil for cooking

Top with:

-bacon bits (sliced bacon)
-sautéed pecans
-cinnamon
-maple syrup (for another flavor dimension, try Trader Joe’s Vanilla Maple Syrup)

DIRECTIONS:

Mix ingredients of pancakes together. Heat pan over medium heat. Although you’re welcome to try whatever size of pancakes you like, my experience with most gluten free pancakes is that smaller size ones cook better.

While your pancakes are cooking, cook your sliced bacon (I use scissors to make tiny pieces). When the bacon is almost 3/4 of the way done, add some pecans and a few dashes of cinnamon if desired. Let cool in a plate with a paper towel to drain any excess fat.

Make your pancake stack, and top with your bacon and pecan bits! Enjoy!