I’m sharing these Gluten Free Blackberry Pecan Pancakes just in time for the weekend! They are loaded with flavors of the south for a delicious breakfast that the entire family will love. This post is brought to you in partnership with Pamela’s.
Pancakes are a weekend thing at our house, not every weekend but pretty close. These pancakes are loaded with blackberries and pecans, real Oklahoma flavors that I just can’t get enough of.
Blackberries grow wild here and believe it or not there are tons of pecan trees around. I even have one in my front yard. Last year we had a horrible ice storm and I’m blaming that for my lack of my own pecans. I’m hoping they come back this year. Luckily I have a really nice neighbor that brought me some from his pecan trees! The blackberry bushes are just starting to bloom so I picked up a package of blackberries from the market for this recipe.
I used Pamela’s Baking & Pancake Mix to whip up these super easy pancakes. This was my first time to try the mix and I have to say, I am mighty impressed. These pancakes were fluffy and so flavorful, they were much better than my regular pancakes, much, much better!
These pancakes are packed with whole grain goodness and no artificial colors, flavors or preservatives. Top these Gluten Free Blackberry Pecan Pancakes with your favorite maple syrup and will have a hearty and delicious breakfast.
- 3 cups Pamela's Baking & Pancake Mix
- 1 1/2 cups water
- 2 large eggs
- 2 tablespoons oil
- 1 cup blackberries (if they are large, you can slice them into bite-size pieces)
- 1/2 cup chopped pecans
- Mix baking mix, water, eggs and oil until smooth and there are no lumps. Fold in blackberries and pecans.
- Pour batter onto a preheated griddle that has been lightly greased. Cook until browned and flip to cook on opposite side.
- Remove to a wire rack until ready to serve.
These pancakes will brown a little more quickly than traditional pancakes. I would suggest cooking at a slightly lower temperature.
Disclosure: This is a sponsored post in collaboration with Pamela’s. I was compensated for my time in developing this recipe. I only share products that I would use and really stand behind. All thoughts and opinions are my own. I appreciate you supporting the brands that help make Miss in the Kitchen possible.