Over the next few months I will be busy working on my next eCookbook, which is scheduled to be out in December 2013. While I’m focused on the new cookbook I didn’t want to leaving you without your fix of low carb and paleo recipes, so I reached out to some of my favorite bloggers to share some delicious recipes with the readers of Living Low Carb…One Day at a Time. Today’s guest post is a comforting pumpkin pancake dish from Shanti of Clean Eats in the Zoo. Please head over to Clean Eats in the Zoo and check out Shanti’s blog and don’t forget to follow Clean Eats in the Zoo on Facebook.
Ah, fall. The smell of cinnamon…orange pumpkins spotting the landscape…cool mornings and warm afternoons. I love it all! But nothing says fall like pumpkin treats. And these grain-free pumpkin pancakes are delish!
These are a low-carb, high protein alternative to traditional pancakes. Why use almond flour? Well, aside from the fact that it’s so high in protein (7 grams in ¼ cup) and it’s low-carb! It has a mere 2 grams of carbohydrate in a ¼ cup, compared to 23 grams in a ¼ cup of unbleached wheat flour. And in our house, where my husband has Celiac Disease, and we all feel better not eating wheat, so almond flour is the way to go!
Just make sure you choose blanched almond flour, not unblanched or almond meal. You will get a much grainier texture if you use anything besides blanched almond flour.
Enjoy this recipe! All my kids loved it!
Ingredients
- 4 eggs
- 1/2 cup honey or pure maple syrup (For low carb, use a substitute for honey)
- 2 Tbsp pure vanilla extract
- 1 1/2 cups water
- 1/4 cup full-fat, unsweetened coconut milk
- 1 cup pumpkin puree
- 4 cups almond flour
- 1 tsp salt
- 1 1/2 tsp baking soda
- 3 Tbsp arrowroot or tapioca flour
- 2 Tbsp cinnamon
- 1 Tbsp gluten-free, cornstarch-free baking powder (or 1/4 tsp baking soda + 1/2 tsp cream of tartar for Paleo)
- coconut oil for skillet
Instructions
- Heat a couple tablespoons coconut oil in a large skillet over medium heat.
- Whisk together the eggs, honey or syrup, vanilla, water, coconut milk and pumpkin puree.
- Add in dry ingredients and stir to combine.
- Pour about a 1/4 - 1/2 cup batter into the heated skillet, gently swirling the measuring cup around to spread out the batter.
- Let cook for a few minutes, until brown on one side and starting to bubble on the top.
- Flip over, and cook another few minutes, until done. Voila!
Notes
Net Carb Count*: 4.91g net carbs (per serving 1 pancake - makes 12 pancakes, plus the carbs for the sweetener)
Total Carb Count: 10.17g total carbs (per serving 1 pancake - makes 12 pancakes, plus the carbs for the sweetener)
*Note net carb count = Total carbs – fiber. Carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts and gluten information.
Shanti Landon is the founder of “Clean Eats in the Zoo,” a blog focused on faith, family and {clean} food. She is a homeschooling mom to 5 young children and wife to her Superman, who has Celiac Disease. They reside in Northern California on a small farm.
