IR pumpkin pecan pancakes

Ingredients

• 190 g Almond flour
• 110 g Pumpkin, peeled, cooked, puréed
• 150 ml Almond milk, unflavored
• 1 1/2 tbsp Melted coconut oil
• 1 1/2 tbsp Lukewarm water
• 1 1/8 tsp Baking soda
• 3/4 pinch Salt
• 1 7/8 tbsp Xylitol
• 11 1/4 pcs Pecans, halved

Method

1. Mix together almond flour, baking powder, maple sugar, and salt in medium bowl.
2. Combine almond milk, puréed pumpkin, 1.5 tablespoons of coconut oil, xylitol and water. Add to dry ingredients.
3. Stir just until blended. For each pancake, pour about 1/4 cup of batter onto the hot griddle.
4. Pancakes are ready when the edges begin to appear dry and you can notice bubbles on the surface.
5. Use a quick flip with a broad spatula to turn pancakes. Bake each side until brown and dry.
6. For the topping, add maple syrup to a skillet then heat up with halved pecans to caramelise.
7. Serve the pancakes with pecans and syrup on the top while still hot.