Low Carb Pumpkin Pancakes

1/4 cup creamy Almond Butter
1/2 cup,diced Zucchini
2 large Egg, fresh, whole, raw
1 tbsp Pumpkin Puree
1 1/4 tsp Truvia or Pyure organic stevia blend
1/4 tsp Baking Powder
1 dash Salt
1 tsp Vanilla Extract
1 tsp Pumpkin Pie spice

This recipe came from Pinterest, Texas Granola Girl

Place all ingredients in the blender and blend until smooth and silky.
Spray griddle pan and preheat a griddle pan over medium heat. Pour batter onto the griddle pan about 1/4 cup at a time. You can make them smaller or larger, but keep in mind the larger they are the harder they are to flip!
Cook the pancake slowly over medium low heat until bubbles form on the batter and begin to burst about 2-3 minutes. Carefully flip the pancake over with a spatula and continue to cook for about a minute.
Repeat till all the batter is used. Serve up with butter, sugar free syrup, melted almond butter or any other topping you like! Store cooked pancakes in a covered container in the fridge for up to 4 days

Serving Size: This makes about 10-12 small pancakes, enough for 2 adults

Number of Servings: 2

Recipe submitted by SparkPeople user DGRIFFITH51.