Pumpkin Pancakes
Ingredients
- 1 cup gluten-free flour
- 1/2 cup pumpkin puree
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup milk
- 1/4 cup low carb brown sweetener
- 1 large egg
- 2 tablespoons melted butter
- Cooking spray for frying
Optional toppings
- Maple syrup
- Whipped cream
- Chopped walnuts
Instructions
- Start by sifting the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and low carb brown sweetener into a large mixing bowl.
- In a separate bowl, combine the pumpkin puree, milk, egg, and melted butter, whisking thoroughly until the mixture is smooth.
- Gradually add the wet ingredients to the dry ingredients, folding them together gently until they are just combined. Take care to avoid overmixing to keep the pancakes light and fluffy.
- Warm a non-stick skillet or griddle over medium heat and lightly coat it with butter or cooking spray.
- Drop small portions of the batter onto the heated skillet using a cookie scoop or a small ladle, aiming for pancakes that are about 3 to 4 inches in diameter.
- Allow the pancakes to cook for about 2 to 3 minutes on each side, flipping once when you see bubbles forming on the surface and the edges begin to look set.
- Serve the pancakes hot, topped with maple syrup, a dollop of whipped cream, and a scattering of chopped walnuts for a delightful finish.
Nutrition
Serving: 1 pancakeCalories: 98kcalCarbohydrates: 13gProtein: 3gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 30mgSodium: 158mgPotassium: 64mgFiber: 2gSugar: 2gVitamin A: 2525IUVitamin C: 1mgCalcium: 67mgIron: 1mg
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