Low Carb & Guilt Free Pumpkin Pancakes
- Ready In:
- 20mins
- Ingredients:
- 12
- Yields:
-
6-10 Pancakes
- Serves:
- 2-4
ingredients
- 1 cup almond flour, sifted
- 1⁄4 teaspoon salt
- 1 tablespoon powdered stevia (recommend Truvia powder)
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon ground allspice
- 1⁄4 teaspoon ground ginger
- 1⁄8 teaspoon ground cloves
- 1⁄8 teaspoon nutmeg
- 3 egg whites
- 2 tablespoons grapeseed oil
- 1⁄4 cup sparkling water or 1/4 cup club soda
- 1⁄2 cup canned pumpkin
directions
- Heat a griddle or pan to 325 degrees Fahrenheit.
- In a large bowl, sift together the almond flour, salt, stevia, ground cinnamon, allspice, ginger, cloves and nutmeg. Gently whisk until combined and set aside.
- In another bowl, whisk together the egg whites, grapeseed oil, sparkling water or club soda and the canned pumpkin until combined.
- Slowly whisk the dry ingredients into the wet until no lumps remain and you have a smooth batter.
- Chef's Note: I like to pour the batter into a container that has a spout or a squeeze bottle that is large enough to hold the batter. This will make it super easy to clean up and help you shape the perfect pancake.
- Pour the pancake batter onto the griddle into 2-3 inch circles and allow to cook until the sides begin to bubble and the bottom turns a golden brown color.
- Using a large spatula, turn the pancakes over and allow the second side to turn a golden brown color.
- Turn onto a plate and serve immediately with your favorite warmed sugar-free maple syrup and enjoy.
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RECIPE SUBMITTED BY
Mystic Eye Art
Orlando, Florida
I'm an all around artist and tech-savvy foodie who has a lust for food. Yes, food is my guilty pleasure and I'm here to show you many of my most sinful of dishes. Not all of them are healthy, not all of them are un-healthy, but all of them are Delicious.