I'm a huge fan of pumpkin pancakes, and also a huge fan of George Stella's Still Livin' Low Carb Cookbook. His other books are good, but his latest is my favorite, he's switched from using that nasty soy flour to almond flour, with wonderful results. Almond flour wasn't around a few years ago, and low carb eating has vastly improved because of it.
I make his Cinnamon Toast Pancakes weekly, but our family loves pumpkin pancakes in the fall, so I modified his recipe with amazing results. This one is a keeper, it's so yummy! ~ Jan
- 2 large eggs
- ¼ cup water
- 1 tablespoon vanilla extract
- ½ cup almond flour (Bob's Red Mill sells it in your grocery store, I get mine at Trader Joes, MUCH cheaper)
- ¼ cup milled flax seed (available at WalMart)
- ¼ cup bulk sugar substitute (recommended: Splenda)
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- 2 heaping teaspoons of pumpkin pie spice
- 1/3 cup canned pumpkin
- Grease a griddle or large skillet with vegetable oil spray and heat over medium-high heat.
- Mix all the batter ingredients in a bowl with a wooden spoon until well blended. You may have to add a bit more water if the pancakes are too thick, pumpkin is dense. If you think yours are too thick, just stir in a bit of water until they look right, it's not rocket science, it's just cooking… ;o)
- Pour approximately 6 large pancakes onto the hot griddle, and cook on the first side for 3 to 4 minutes until almost done, and then flip and cook for just another minute or so to finish.