"Sam and his crew are the new custodians
of all I Quit Sugar recipes"

Recipes | 28 by Sam Wood
founder, IQS
 

Spiced Pumpkin Butter + Pecans Pancake Topping

Photo by: Erin, from Naturally Ella
  • servings
  • Total -
Photo by: Erin, from Naturally Ella

This delicious pancake topping will leave you thinking about pancakes all week. The hardest part will be deciding what pancakes you want to use.  

Servings:

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Ingredients

  • 1 cup Pumpkin Purée.
  • 1 teaspoon ground cinnamon.
  • 1/2 teaspoon ground ginger.
  • pinch ground cloves, optional.
  • pinch ground nutmeg, optional.
  • 1 tablespoon rice malt syrup.
  • 1 tablespoon apple cider vinegar or lemon juice.
  • knob butter.
  • 1/2 cup pecans (preferably activated), or Candied Pecans.

Directions

1. Combine the Pumpkin Purée, spices, syrup and 80 ml of water in a saucepan and bring to the boil.

2. Reduce the heat and simmer for 30 minutes, stirring frequently.

3. Stir in the vinegar and butter.

4. Pour over the pancakes and sprinkle the pecans on top.

5. The pumpkin butter mixture will keep for 2 weeks, so feel free to make extra!


Note

So, which pancake is your poison? Will you choose Coconut Fluff Pancakes, Vanilla Pancakes or Buckwheat Galettes for your base?

You can find the Pumpkin and Sweet Potato Purée recipe here, learn how to make Activated Nuts here, and Candied Pecans here.

We encourage you to cut the sweetener down even more if you can. We've made these without any sweetener at all and they're delicious. Read more on our stance here.

This delicious pancake topping will leave you thinking about pancakes all week. The hardest part will be deciding what pancakes you want to use.

Ingredients

  • 1 cup Pumpkin Purée.
  • 1 teaspoon ground cinnamon.
  • 1/2 teaspoon ground ginger.
  • pinch ground cloves, optional.
  • pinch ground nutmeg, optional.
  • 1 tablespoon rice malt syrup.
  • 1 tablespoon apple cider vinegar or lemon juice.
  • knob butter.
  • 1/2 cup pecans (preferably activated), or Candied Pecans.

Directions

1. Combine the Pumpkin Purée, spices, syrup and 80 ml of water in a saucepan and bring to the boil.

2. Reduce the heat and simmer for 30 minutes, stirring frequently.

3. Stir in the vinegar and butter.

4. Pour over the pancakes and sprinkle the pecans on top.

5. The pumpkin butter mixture will keep for 2 weeks, so feel free to make extra!
Note

So, which pancake is your poison? Will you choose Coconut Fluff Pancakes, Vanilla Pancakes or Buckwheat Galettes for your base?

You can find the Pumpkin and Sweet Potato Purée recipe here, learn how to make Activated Nuts here, and Candied Pecans here.

We encourage you to cut the sweetener down even more if you can. We've made these without any sweetener at all and they're delicious. Read more on our stance here.