Flax Pancakes with Orange, Pecan Sryup

We are currently parked in a campground in central Texas between Houston and San Antonio.  There isn't anything super fancy about this park or its location.  One upside though is that there are pecan trees everywhere and it's pecan season!  If I had the patience I could easily fill up a 5 gallon bucket in less than hour.  We've been snacking on them a bit but decided to try to use them the other morning in combination with a new pancake recipe.  

​If you follow us you know that we love our pancakes and they are a weekend tradition.  You also know we need gluten free options since I can no longer eat anything glutenous!  I wouln't consider these pancakes health food but they are close.  The flax in them provide a ton of Omega 3 fats which are super good for you.  You also get a decent dose of protein and fiber too!  
The sauce/sryup that I made is the thing that turns a fairly healthy pancake into a bit of a treat!  Enjoy it though because it's delicious and a much better way to enjoy pancakes then use a boxed premix.  

Ingredients

Pancakes

• 3/4 cup ground flax seeds
• 3/4 cup coconut flour
• 1 tsp baking powder
• 1 tsp baking soda
• 4 eggs
• 1 tsp vanilla extract
• 2 tbsp coconut sugar
• 2 1/2 cups almond milk
• Pinch of salt

Syrup

• 1/3 cup toasted pecans
• 2 tbsp grassfed butter
• Juice of 1 orange
• Zest of 1 orange
• 1/2 cup real maple syrup

Directions

Pancakes

1. Combine all ingredients in a blender or mixer and mix! 
2. I would recommend adding the liquid last and 1/2 cup at a time until you get a good pancake batter consistency.  It took me right around 2 1/2 cups.  
3. Cook on a 325 degree griddle for 5 minutes then flip and cook for another 3-4 minutes until fully cooked.  

Syrup

1. Since we had raw pecans I add them to a small saucepan and cooked over a medium heat for 5 minutes until you could start to smell the toasted nut flavor.  Make sure to stir often, if you are toasting your own.  
2. Add the orange juice and zest next, followed by the butter and syrup.  Simmer for 5 minutes.  The skin on my orange was a little nasty so I opted for using some 1 drop of orange essential oil to up the organge flavor instead.