low carb pumpkin pANCAKES
makes 12 pancakes
kosher style | gluten free | vegetarian
This recipe is perfect for people who want to enjoy pumpkin season, but still not do much damage to the diet . They are nice and fluffy , free of sugar and low in carbs . At only 3 grams of carbs per pancake it is a great alternative for diabetic people , gluten free diet , low carb diet and keto diet. You can enjoy with your favorite sugar free syrup. I hope you can enjoy with loved ones ;)
INGREDIENTS
INSTRUCTIONS
1 1/4 CUP ALMOND FLOUR
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1/2 CUP OAT FIBER
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1/2 CUP PUMPKIN PUREE
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3 MED. EGGS
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2 TBSP. ALLULOSE (or any sugar substitute)
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1 TBSP. BAKING POWDER
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2/3 CUP UNSWEETENED ALMOND MILK
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1/8 TSP. PINK HIMALAYAN SALT
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1 TSP. VANILLA EXTRACT
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1 TSP. CEYLON CINNAMON
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1/2 TSP. FRESHLY GROUND NUTMEG
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1. PREPARE YOUR INGREDIENTS.
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2. IN A BOWL, ADD THE EGGS, MILK AND VANILLA. WHISK LIGHTLY.
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3. ADD THE ALMOND FLOUR, OAT FIBER, ALLULOSE, BAKING POWDER AND SALT. WHISK UNTIL WELL COMBINED.
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4. THEN ADD THE PUMKIN PUREE, CINNAMON AND NUTMEG. MIX WELL UNTIL COMBINED.
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4. IN A MEDIUM HEAT PAN WITH NON-STICK SPRAY; DOLOP WITH A LADLE ON THE PAN. ABOUT 3 OZ PER PANCAKE
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5. SINCE THESE ARE NOT REGULAR PANCAKES, THEY WON'T BUBBLE AS MUCH IN THE SURFACE TO INDICATE THAT THEY ARE READY , FLIP AFTER 3-4 MIN CHECKING CONSTANTLY. THEN COOK FOR ABOUT 2 MIN ON THE SECOND SIDE .
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6. REPEAT UNTIL THE BATTER IS FINISHED AND ENJOY ;)
