Gluten-Free Salted Caramel Butter Pecan Pancakes

       Oh boy….oh boy….oh boy!  Can you tell I'm excited?!  I decided to create an indulgent pancake and it was so worth it!  These have a wonderful blend of savory and sweet flavors, perfect for one of the upcoming chilly holiday mornings.  I hope you and your family enjoy these as much as mine did!

3 Tbsp Kerrygold butter, salted

2 Tbsp caramel sauce

1/2 cup chopped pecans

2 cups Bob’s Gluten-Free All-purpose flour

1 ½ tsp xanthan gum

1/4 cup brown sugar

2 ½ tsp baking powder

1/2 tsp baking soda

 

1 tsp salt

1 tbsp vanilla extract

1 tsp caramel extract

2 cups buttermilk

2 large eggs

        Melt the butter, caramel sauce, and pecans in a small saucepan and allow to simmer until needed.

      In a large bowl, combine the gluten-free flour, xanthan gum, sugar, baking powder, baking soda, and salt.  In a medium bowl, mix together the extracts, buttermilk, and eggs.  Pour the wet ingredients into the dry ingredients, then mix gently until the dry ingredients are almost incorporated.  Stop mixing just before everything is completely combined, then add in the melted butter mixture.  Stir just until the batter is evenly moistened.  Set the batter aside while you heat the griddle.

       Heat a griddle or a large skillet over medium heat (I used an electric griddle set to 375°F).  Lightly grease the surface.  Next, pour 1/4 cup of the batter onto the griddle for each pancake, spacing them about 1 inch apart.  Allow to cook until bubbles rise to the surface and the edges look dry.  This can take about one or two minutes.  Check the underside of each pancake to make sure it’s nicely browned and golden then flip.  Cook about another minute, until the second side is golden brown.

     Transfer the pancakes to a plate and pour a generous amount of maple syrup or caramel sauce on top and enjoy!