Bacon-Pumpkin-Pecan Pancakes

• 1 1/2 cups Silvanas Kitchen Gluten-Free All-Purpose Flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon pumpkin pie spice
• 1 cup milk
• 1/2 cup canned pumpkin puree
• 4 tablespoons unsalted butter, melted and cooled, plus more for the griddle
• 2 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1/4 cup chopped pecans
• 1/4 cup crumbled cooked bacon
• Warm pure maple syrup, for serving

1. In a large bowl, whisk the flour with the sugar, baking powder, salt and pumpkin pie spice.
2. In a medium bowl, whisk the milk with the pumpkin puree, 4 tablespoons of melted butter, the eggs and vanilla.
3. Using a wooden spoon, stir the wet ingredients into the dry ingredients, just until combined.
4. Fold in the pecans and bacon.
5. Heat a large nonstick skillet or griddle and brush lightly with butter.
6. Scoop 1/4-cup mounds of batter onto the skillet and spread to 3-inch rounds.
7. Cook over moderate heat until the pancakes are golden on the bottom, about 2 minutes.
8. Flip each pancake and cook until fluffy and cooked through, about 2 minutes longer.
9. Serve right away, with maple syrup.

silvanas kitchen, sugar, baking powder, salt, pumpkin pie spice, milk, pumpkin puree, unsalted butter, eggs, vanilla, pecans, bacon, maple syrup

Taken from www.foodandwine.com/recipes/bacon-pumpkin-pecan-pancakes (may not work)