Sedona Cathedral Hideaway B&B
Kathy Masters-Jaeckel

Makes four, 6-inch, thick pancake


2 cups Pamela’s GF Pancake Mix
2 TBS melted organic butter
2 eggs beaten well with 1 cup cold purified water
¼ tsp powdered ginger
1/3 to 1/2 of a 15oz. can of plain organic pumpkin puree
1 ½ tsp pumpkin pie spices
1 ½ TBS cinnamon
2 TBS brown sugar
1 cup chopped pecans 1 tsp almond or vanilla extract

Add additional ¼ cup cold water if you want them thinner but if you do this your pancakes will be a little too moist on the inside


Mix all dry ingredients in a 2 cup mixing bowl, 4-cup mixing bowl if the recipe is doubled. Mix with a fork and be sure the sugar is crushed and evenly distributed.

Slowly mix in Almond milk while stirring with a fork.

Add beaten egg and stir in with a fork. Add pecans to taste.

If using an electric griddle, set to 300 degrees because they burn much easier than regular pancakes. For gas, turn the flame a little less than high.

Pour on to pan when it is very hot.

Spray the surface with coconut oil and immediately pour on one cup of mix for plate size and ½ cup for medium size, ¼ cup for small size.

Flip over when the edges are starting to cook through and the middle is still raw and not bubbling yet. If you wait longer, they will burn. Use a very large spatula for the plate size. I use a small spatula to help push it onto the large spatula and then flip quickly.

The second side only takes a couple of minutes to cook through.

Sprinkle with more almonds if preferred or add sautéed apples and syrup.