Low-Carb Pumpkin Pancakes

IMG_0422[1]Fall and winter for a foodie is synonymous with certain ingredients and produce that are available at this time of the year. My personal favorites include butternut squash, sweet
potatoes, parsnips, pumpkins and pears.

How can you tell what produce you should be buying? Visit your local farmer’s market; they always have the best of the season available. My grocer always comes running when he sees
me, he has great recommendations of what I should buy and we share recipes. This has become my ritual. When he grabbed a pumpkin and told me, you have to buy this, I was in!

People hear pumpkin and the first thing that pops into their heads is pumpkin pie. Ah, if I bake a pumpkin pie, I am going to be eating it for two weeks, at least. I prefer to make a breakfast
out of it. This recipe goes back four years, my best friend loved pumpkins and he loved breakfast, it only made sense to combine the two together.

As an avid low-carber, I have two recipes available, one for the traditional eater and the second for my fellow low-carber. I hope this lovely treat fills you with warmth and a great start to the day.

This recipe starts with a traditional buttermilk pancake recipe but with a few alterations, it is transformed to the holidays in your mouth. Just the right amount of indulgence to get your day started.I love to make huge batches of this recipe and freeze them. When they come out of the freezer, defrost them in the mocrowave adn they are perfect!

Hint: If you have a guy or girl in your life, what better way to impress them than with homemade pumpkin pancakes with a cream cheese topping? Syrup not needed!

Freezer Friendly Pumpkin Pncakes

Pumpkin Pancake Ingredients
• 1 cup almond meal*1
• ½ cup coconut flour*1
• ½ cup soy flour*1
• 2 teaspoons baking powder
• 1 teaspoon baking soda (aluminum free)
• ¾ teaspoon salt
• 2 tablespoons brown sugar alternative*2
• 2 cups pumpkin puree
• 3-4 large eggs
• ½ teaspoon nutmeg
• ½ teaspoon clove
• Pinch of dried ginger
• 2tablespoons buttermilk (you can substitute with cream or milk)
• 1 teaspoon of vanilla
• ½ teaspoon cinnamon
• Butter for the griddle

Turn the stove on to medium and place griddle on the stove.

Whisk together the flour, baking powder, baking soda, salt and brown sugar in a large bowl.

In another bowl, wish the eggs until they have tripled in size. This will give your pancakes a lovely airiness.

Incorporate the pumpkin puree and he remainder of the ingredients into the bowl dry ingredient bowl along with the eggs. This is very important: do not over mix, be gentle with the mixture and there will be clumps and lumps. That is fine.

The griddle will be ready for you now, the best way to test temperature is the water dance. No, I am not asking you to dance. Sprinkle a few drops of water on the griddle, if the water sizzles and bounces around, it is ready. Be very careful, because of the high sugar content in pumpkins, this will burn quickly. Keep the heat on low to ensure they brown not burn.

Ladle batter by ½ cup and leave at least 2 inches between the pancakes. They are ready to be flipped when the edges seem dry, this should take anywhere from 2-3 minutes on each side. This recipe will make 5-7 pancakes depending on the size of your pancakes. This is a very thick batter so if you prefer thinner pancakes, spread the abtter out. Some people prefer thin while others like thick, cake-like pancakes. It is all up to you!

Cream Cheese Topping Ingredients
• 2 packages of room temperature cream cheese
• ½ teaspoon allspice
• ½ teaspoon cinnamon
• ¼ cup equivalence of sugar substitute

Mix all of the ingredients together. Spread the mixture over each of the pancakes and enjoy.

*1 For some reason, almond flour is insanely expensive so I make my own. Take almonds and soak them in a bit of milk or cream overnight in the fridge. Then take the almonds out and place in the food processor until it is smooth. Wolla!

*1 Coconut flour can be found everywhere but Asian specialty store have them by the bag full. I also love taking plain coconut flurries and then placing them in the food processor.

*1 If you are not a fan of soy flour, feel free to double the coconut flour to make up for it.

*2 This can be found in specialty store, if you don’t have it, no biggie, use your regular sugar substitute.


4 thoughts on “Low-Carb Pumpkin Pancakes”

  1. i just tried to make these and followed the recipe to a T. my pancakes will not still together at all. they just crumble. is the amount of pumpkin puree (3 cups) correct? thanks!


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