Low Carb Pumpkin pancakes

Name: Low Carb Pumpkin pancakes Recipe
Prep time: 7 min
Cook time: 10 min
Total time: 17 min
Yield: 5
Ingredients: 0.5 cup Libby's 100% pure canned pumpkin; 4 large Egg fresh whole raw; 8 serving Bob's Red Mill Almond Flour - per 1/4 Cup; 2 tsp Baking Powder; 2 tsp Pumpkin Pie spice; 4 tbsp Butter salted; .5 cup Yogurt Plain Greek Yogurt non-fat

Minutes to Prepare: 7
Minutes to Cook: 10

Number of Servings: 5

Ingredients

0.5 cup Libby's 100% pure canned pumpkin 4 large Egg, fresh, whole, raw 8 serving Bob's Red Mill Almond Flour - per 1/4 Cup 2 tsp Baking Powder 2 tsp Pumpkin Pie spice 4 tbsp Butter, salted .5 cup Yogurt Plain Greek Yogurt, non-fat

Directions

Note: use Almond Meal not almond flour. Heat griddle, grease if necessary. Mix dry ingredient together, mix in wet ingredient. scoop 1/3 cup batter onto griddle- cook med high until set, flip cook until done in middle.

Serving Size: 2 pancakes

Number of Servings: 5

Recipe submitted by SparkPeople user PBJAZZ2.

Servings Per Recipe: 5

Nutritional Info Amount Per Serving

Calories: 420.5
Total Fat: 35.6 g
Cholesterol: 173.6 mg
Sodium: 329.1 mg
Total Carbs: 13.6 g
Dietary Fiber: 5.9 g
Protein: 17.5 g

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