Low Carb Pumpkin Pancakes

After you’ve tried all the pumpkin recipes, do this gratitude pumpkin next. The link is below.

I really like pancakes. But they are not a healthy choice for me because the typical pancake has lots of carbohydrates.

One day a friend and I cooked up several recipes from her Paleo Cookbooks.

I went on a pancake making spree and came up with THE recipe for me. The below recipe is my adaptation of the recipes we made.

Ingredients

• 4 eggs
• ½ cup canned pumpkin
• 1 teaspoon vanilla
• 1 Tablespoon pure maple.
• 1 teaspoon pumpkin pie spice
• 2 teaspoons cinnamon.
• ½ teaspoon baking soda.
• 2 Tablespoons almond meal
• 1 Tablespoon ground flax
• ½ cup chopped nuts – walnuts or pecans
• 2 Tablespoons butter or coconut oil – AND you’ll need more to grease the pan

I add the almond meal and flax so that the meal “stays” with me longer. Otherwise I get hungry too soon. Sometimes I add a little extra depending on how thick I want my pancakes.

Directions

1. Whisk the eggs, canned pumpkin, vanilla and pure maple syrup together.
2. Sift the pumpkin pie spice, cinnamon, baking soda, almond meal and flax into the wet ingredients. Stir in the nuts.
3. Melt 2 Tablespoons of butter (or coconut oil) into a large skillet over medium heat. Then pour this melted butter into the batter and stir.
4. Grease the skillet and spoon the batter into the skillet to make pancakes of your desired size.
5. When a few bubbles appear, flip the pancakes once to finish cooking.
6. Serve with butter and cinnamon or sliced bananas.

Yield – – – Approximately 8 small pancakes or 2 servings.

NOTE: When I make extra, I flash freeze these and then wrap each one individually. When I want one, I take it out at night and put it in the fridge and then reheat it in the microwave or oven in the morning.

By the way – these pancakes also keep just fine in the fridge and they taste better the second day.

Your Turn . . . Do you have a favorite low carb pancake? If yes, please share the recipe.

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