Pumpkin Pancakes Low carb
PREPARE THE SUPPLIES!
- 1 Cup Almond Flour
- 2 Large Eggs
- 1/4 Cup Pumpkin Puree (You can also use fresh pumpkin if you want, it ends up tasting a bit more seasonal)
- 1/4 Cup Sour Cream
- 2 Tbsp. Butter
- 1 tsp. Pumpkin Spice or Allspice
- 1 tsp. Baking powder
- 1/4 tsp. salt
CMON, LET’S GET COOKIN’!
1. Mix the eggs, pumpkin puree, sour cream and butter together.
2. Mix the almond flour, pumpkin spice (orallspice), baking powder and salt together.
3. Slowly add wet ingredients to dry ingredients to get a smooth consistency. There will be some clumps in there, but don’t worry yourself too much about these.
4. Put a cast iron skillet on medium heat.
5. Use some butter to grease the pan.
6. Use about 1/3 cup of pancake mix per pancake.
7. Once pancakes start to bubble on the top, it’s time to turn them over. Make sure that they have a little bit of browning on the edges.
8. Flip them over and let cook for about 1 minute more. You should see browning on both sides.
9. Remove from pan and serve warm.
2. Mix the almond flour, pumpkin spice (orallspice), baking powder and salt together.
3. Slowly add wet ingredients to dry ingredients to get a smooth consistency. There will be some clumps in there, but don’t worry yourself too much about these.
4. Put a cast iron skillet on medium heat.
5. Use some butter to grease the pan.
6. Use about 1/3 cup of pancake mix per pancake.
7. Once pancakes start to bubble on the top, it’s time to turn them over. Make sure that they have a little bit of browning on the edges.
8. Flip them over and let cook for about 1 minute more. You should see browning on both sides.
9. Remove from pan and serve warm.
It makes me about 5 pancakes and is 16 net carbs for the entire batch. That’s just over 3 net carbs per pancake – you really can’t go wrong.
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