This pumpkin pancakes recipe is very high in protein and low in carbs, meaning that it won’t raise your blood sugar levels and it will keep you going strong throughout the morning.
They are gorgeously sweet and the spices used enhance the taste of pumpkin. The pumpkin puree can be made ahead or over night. Boil 100g pumpkin with a bit of water and blend into a puree. Voila!
Or cheat, and use the canned pumpkin puree...but used unsweetened! The pancakes are very fragile to handle so I would advise to cook them in small amounts otherwise they will break when you flip them. Make "mini" pancakes and they should keep their shape better.
More low carb pancake recipes
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Pumpkin Pancakes
Ingredients
- 2 eggs
- 6 tablespoons pumpkin puree
- 2 tablespoons coconut milk
- 2 teaspoons coconut oil
- 2 tablespoons coconut flour
- ½ teaspoon cinnamon
- ¼ teaspoon ginger ground
- ⅛ teaspoon allspice ground
- ¼ teaspoon salt
- 2 tablespoons butter for frying
Instructions
- Mix the wet ingredients in one bowl and the dry ingredients in another bowl. Mix well.
- Combine the wet and dry ingredients and whisk until there are no lumps.
- Melt ½ teaspoon butter in a frying pan and pour a small amount of the batter in the pan, spreading out in a circle. Cook until bubbles appear around the sides.
- Flip over gently and cook on the other side.
- Repeat and use the remaining batter.
- Slater with your topping of choice, eat and enjoy!
Notes
Makes 4 pancakes
Nutritional Info per pancake: 259 Calories, 18g Fat, 7g Protein, 14g Total Carbs, 7g Fibre, 7g Net Fibre
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PrincessKristy
Love the sound of these....where do I find coconut flour? Can I get it at Geant/Carrefour with the gram flour and all that?
Angie C
I buy it from Amazon as I could not find it here. I have asked the Organic shop to stock it and they are currently looking at their suppliers. Let's hope they start selling it soon. It is fairly cheap on Amazon and a bag lasts a lot longer than normal flour as you only use a few tablespoons in each recipe.