Pumpkin Pancakes – Week #2 – Low Carb Recipe Series of Eight

Pumpkin Pancakes – Week #2 – Low Carb Recipe Series of Eight

When my grandchildren come over, pancakes are at the top of the list of requests for breakfast. I like to serve a low carbohydrate version, and everybody finds them delicious! What a nice treat and what better time of year than the Fall season when Pumpkins are in abundance!

Pumpkin Pancakes

Prep time: 5 mins

Cook time: 12 mins

Portion: 3-4 servings

Ingredients:

• 1 egg
• 2 egg whites
• 2 tablespoon ground flaxseeds
• ½ cup almond flour or mixed nut flour
• Cinnamon to taste
• 1 tablespoon stevia (optional)
• 2 tablespoons pumpkin puree
• 2 tablespoons almond milk
• Coconut oil spray
• ½ tablespoon ghee

Steps:

1. Using a blender, mix eggs, eggs whites, flaxseeds, almond flour, cinnamon, stevia (if using),

pumpkin, and almond milk until texture is smooth and consistent.

2. Preheat electric griddle to medium heat (or about 325°F), or a large skillet on the stove stop. You want the surface to be medium hot—oil shouldn’t smoke when it makes contact with the electric griddle or skillet surface.
3. Lightly grease the electric griddle or skillet with coconut oil and pour 1/4 cup of the mixture onto the griddle.
4. Once the pancakes are ready, top with a little ghee butter for extra flavor.
5. Serve and enjoy!

Tip: Top with blueberries, or your favourite berries and maple syrup.

Colombe Gauvin N.D.