Low Carb Pumpkin Pancakes

Fall is the perfect time of year to get some pumpkin into your diet. This delicious superfood is packed with antioxidants and other essential nutrients, such as fiber, which helps fill you up for hours—making it the perfect way to stay in line with all diets and easy weight loss programs. These tasty pancakes are an excellent meal to start your day right and get you in the mood for the season.

By swapping out your typical flour choices with almond flour, you’ll reduce the “bad carb” content of these pancakes without sacrificing character or consistency—in fact, you’ll probably like it better. Pumpkin packs three grams of dietary fiber into each eight ounce serving with only 60 calories. This vibrant superfood also contains high levels of antioxidants such as beta-carotene, which helps reduce the risk of chronic illnesses and diseases while fighting the signs of aging.

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1/2 cup canned pumpkin
2 large eggs
¼ cup water
½ cup almond flour
¼ cup Splenda
1 tbsp vanilla extract
1 tsp baking powder
⅛ tsp Kosher sea salt
1 tbsp pumpkin pie spice
1 tbsp extra virgin olive oil

Warm the extra virgin olive oil in a skillet over medium heat. Combine all of the other ingredients and mix with a wooden spoon until thoroughly blended. As with any pancakes, you can play with the amount of water to make sure the density is to your liking.

Pour the batter for one pancake onto the skillet. Cook on one side for three minutes. Using a spatula, flip it onto the other side and cook for a minute and a half. Flip it onto a plate and finish cooking the rest of your stack.  

Makes 4-6 pancakes.


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