Pancakes with Pecan Praline Syrup

Yum

"Oh my God what is this?"  Were my wife's words of choice this morning after seeing this.  Pancakes, a go-to breakfast for non-gluten eaters is actually not that far off  from the gluten free version.   My favorite gluten free pancake mixes so far have been Bob's Mill's and Bisquick.  For these pancakes I used Bob's Mill but use your favorite.

You can substitute brown sugar for the coconut sugar in the recipe.  I've recently ran out of brown sugar and have been using coconut sugar as a replacement mainly because of a buy one get one free deal.  Coconut sugar looks like brown sugar and I believe it is a great replacement.  

Ingredients:

• 1 1/4 Cup of Bob's Mill Pancake Mix  
• 1 Egg
• 1 Tablespoon of Vegetable Oil
• 1 1/4   Cup Almond Milk
• 1/2 Cup of Coconut Sugar
• 1/4  Cup of Granulated Sugar
• 1/2 Cup of Chopped Pecans
• 1 Tablespoon of Butter
• 1/8 Teaspoon of Cream of Tartar

Directions:

1. Prepare the pecan praline syrup.  In a saucepan, combine 1 cup of almond milk with 1/2 cup of coconut sugar and 1/4 granulated sugar.  Mix the ingredients and bring to a boil.  Add the 1/2 cup of chopped pecans. 
2. Once boiling, find the level of heat you need to consistently boil the  mixture without boiling over and boil for 25 minutes.
3. Stir the mixture, and add 1/4 cup of almond milk to help cool and loosen  the consistency of the   syrup.  Add 1 tablespoon of butter preference for added depth in flavor.
4. Follow the directions  per your gluten free pancake mix and make your pancakes.
5. Top each level of pancake with the pecan praline syrup and  try to avoid diabetes!