While it’s obvious Autumn has ended (so pumpkin pie isn’t exactly en vogue), I was brainstorming what could be a nutritious, vitamin-rich, low-carb breakfast recipe– and decided that pumpkin spice pancakes were the way to go. Per 1/2 cup serving, pumpkin contains 1g sodium, 2g fiber, 1g sugar..yet only 6g carbs — at only 25 calories.
1 cup almond flour
1/2 cup arrowroot flour
1/2 cup pumpkin purée, fresh or from a can
1 Tbsp flax meal
1 tsp cinnamon
1/2 tsp ground ginger
2 tsp baking powder
3 stevia packets or see stevia conversion chart for equivalents
pinch of salt
coconut oil for frying
In a separate bowl, wisk the flax meal with 1 cup water to make a flax “egg”. When the mixture thickens, add the pumpkin puree and stir until mixed.
Add wet to dry ingredients and mix until thoroughly combied.
Grease the pan with cocount oil.
Using a 1/4 cup measure, pour batter onto the pan.
Once it bubbles, use a spatula to flip each pancake. Cook until golden brown (or more accurately orange-brown, because it’s pumpkin).
Continue until all the batter has been utilized.
Enjoy these decadent yet nutritious pumpkin spice pancakes!