Low Carb Pumpkin Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 large Egg, fresh, whole, raw .25 cup Water bottle w/ filtered water 1 tbsp Vanilla extract, imitation, alcohol .5 cup Bob's Red Mill Super-fine Almond Flour 4 tbsp Flax Seed, Hodgson Milled Flax Seed 12 tsp Splenda No Calorie Sweetener 1 tsp Baking Powder .13 tsp Pink Himalayan Sea Salt (Evolution Salt Co) (by TAMMAGDALENO) 2 tsp Pumpkin Pie spice 0.33 cup Libby's 100% pure canned pumpkin
Combine all ingredients in a bowl.
If batter seems too thick add a tablespoon of water at a time
until it is at a consistency for pancake batter.
Scoop a heaping 1/4 cup onto a medium hot griddle or pan.
Cook on one side for 3-4 minutes flip and cook another 2 minutes.
Serving Size: Makes 4 large pancakes
Number of Servings: 2
Recipe submitted by SparkPeople user J_MCC_85.
If batter seems too thick add a tablespoon of water at a time
until it is at a consistency for pancake batter.
Scoop a heaping 1/4 cup onto a medium hot griddle or pan.
Cook on one side for 3-4 minutes flip and cook another 2 minutes.
Serving Size: Makes 4 large pancakes
Number of Servings: 2
Recipe submitted by SparkPeople user J_MCC_85.
Nutritional Info Amount Per Serving
- Calories: 317.6
- Total Fat: 20.2 g
- Cholesterol: 186.0 mg
- Sodium: 336.2 mg
- Total Carbs: 24.3 g
- Dietary Fiber: 8.9 g
- Protein: 17.1 g
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