I made my Pumpkin Pancakes for my husband today. Man, I forget just how good this recipe is. I haven’t made anything with pumpkin in awhile, and was wanting one of these today. The addition of pumpkin does so much for the texture of pancakes. Were they ever tasty! 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 says this is one of the very best pancakes he’s ever had. These taste totally high-carb! I think they are like Bryce’s Sweet Potato Pancake Mix we used to buy at the grocery store 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.
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. Carbquik (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:
127 calories, 10.2 g fat, 10.13 g carbs, 5.97 g fiber, 5.29 g NET CARBS, 8.64 g protein, 216 mg sodium