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Low Carb Pumpkin Pancakes
(This recipe yields 2 servings) Printable Version
- 1 large egg
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1/2 cup pumpkin puree'
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1/3 cup flaxseed meal
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1/3 cup whey protein powder
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1 Tablespoon butter - softened
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1/2 teaspoon vanilla extract
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2 Tablespoons sour cream
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2 packets splenda or equivalent
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1/2 teaspoon cinnamon
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1/4 teaspoon ginger
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1/4 teaspoon ground cloves
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1/4 teaspoon ground allspice
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1/4 teaspoon baking powder
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1/4 teaspoon baking soda
This recipe has about 14 net carbs per serving.
In a medium bowl, lightly beat the egg. Blend in pumpkin, butter, vanilla and sourcream.
In a seperate bowl, sift together all dry ingredients.
Combine wet and dry ingredients. Mix well.
On a lightly greased skillet or fry pan, dollop out about 1/3 cup of batter to make each pancake.
This makes about about 4 pancakes.
Serve with your favorite topping. Be sure to make the pancakes a little smaller than usual since they're a little fragile (no flour to hold them together as well as standard pancakes).
Mr Breakfast would like to thank AlwaysDieting for this recipe.
Recipe number 1372. Submitted 10/9/2004.
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