Pumpkin Spice Pancakes with Cinnamon Pecan Maple Syrup

Ingredients

For the Pancakes:

• 1 3/4 cup Food Club All-Purpose Flour
• 2 tsp pumpkin pie spice
• 1 tbsp Food Club Baking Powder
• 1/2 tsp Food Club Baking Soda
• 1/8 tsp Food Club Salt
• 1/4 cup Food Club Brown Sugar
• 1/4 cup Food Club Canola Oil
• 2 Fresh Harvest Eggs
• 1 1/4 cup Fresh Harvest Low Fat Buttermilk
• 1/2 cup Food Club 100% Pure Pumpkin

For the Cinnamon Pecan Maple Syrup

• 1/2 cup chopped pecans
• 1 cup Full Circle Market Maple Syrup
• 1 tsp Food Club Ground Cinnamon

Directions

For the Pancakes:

1. Combine all wet pancake ingredients with sugar until smooth.
2. Add baking powder and baking soda to wet mixture until combined.
3. Whisk in flour and pumpkin pie spice to mixture until combined. Let stand for 15 minutes or so.
4. Heat a large pan over medium heat. Cook pancakes for a few minutes on each side. (TIP: Once the bubbles rise to the surface and pop, it's time to flip! Then, when the center's firm, it's time to plate.)

For the Cinnamon Pecan Maple Syrup:

1. Heat a sauce pot over medium heat. Add pecans, stirring for a few minutes to toast evenly.
2. Add maple syrup and cinnamon. Simmer for a minute, or until the mixture thickens.
3. Remove from the heat, drizzle on your pancakes, and enjoy!