I took my Fluffy Pancakes recipe to a whole new level today. I added pumpkin and cinnamon. That’s all, and man, oh, man, were these ever good! Light, fluffy and not grainy at all. So often, coconut flour and almond flour pancakes are grainy and we just don’t like that mouth feel! My husband said one of the very best pancakes he’s eaten on low-carb. He likened them to Bryce’s Sweet Potato Pancake Mix we bought years ago, but mine don’t have all the sugar, flour and junk in them. 🙂 These are not suitable until the grains rung of the Atkins Phase 2 OWL carb reintroduction ladder.
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3/4 c. pumpkin puree
3 large eggs, beaten
¼ c. heavy cream
½ c. water
½ tsp. vanilla extract
1 pkt. Sweet Leaf stevia
½ c. Carbquick (or more of the above mix if you require gluten free)
2 tsp. baking powder
2 tsp. oat fiber (omit for gluten-free)
1 T. flax meal
¼-½ tsp. cinnamon
DIRECTIONS: Measure out the dry ingredients into a medium mixing bowl. Stir well. Beat in the eggs, pumpkin, cream, water and vanilla. Beat to blend into a smooth batter. Add 1-2 T. more water if batter is too thick. Using a 1/3 c. measuring cup, dip batter onto oiled hot griddle over medium-high heat. Spread with the back of the cup to a 5″ circle. Brown on first side, but allow them undisturbed to firm up and you see holes almost beginning to appear on the surface before attempting to flip. Brown on the second side to your liking and serve at once with butter and maple syrup. ENJOY!
NUTRITIONAL INFO: Makes seven 5″ pancakes, each contains:
10.2 g fat
10.13 g carbs, 5.97 g fiber, 5.29 g NET CARBS
8.64 g protein
216 mg sodium