Brunch

Low Carb Pumpkin Pancakes is for Breakfast, Dessert.

Low Carb Pumpkin Pancakes takes 10 minutes to prepare.

Low Carb Pumpkin Pancakes takes 10 minutes to cook.

Low Carb Pumpkin Pancakes makes 2 servings.

The ingredients for Low Carb Pumpkin Pancakes are:

2 large Egg, fresh, whole, raw
.25 cup Water bottle w/ filtered water
1 tbsp Vanilla extract, imitation, alcohol
.5 cup Bob's Red Mill Super-fine Almond Flour
4 tbsp Flax Seed, Hodgson Milled Flax Seed
12 tsp Splenda No Calorie Sweetener
1 tsp Baking Powder
.13 tsp Pink Himalayan Sea Salt (Evolution Salt Co) (by TAMMAGDALENO)
2 tsp Pumpkin Pie spice
0.33 cup Libby's 100% pure canned pumpkin

Here is how you make Low Carb Pumpkin Pancakes:

Combine all ingredients in a bowl.If batter seems too thick add a tablespoon of water at a timeuntil it is at a consistency for pancake batter. Scoop a heaping 1/4 cup onto a medium hot griddle or pan.Cook on one side for 3-4 minutes flip and cook another 2 minutes.Serving Size: Makes 4 large pancakesNumber of Servings: 2Recipe submitted by SparkPeople user J_MCC_85.

The nutritional information for Low Carb Pumpkin Pancakes is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 317.6

• Total Fat: 20.2 g
• Cholesterol: 186.0 mg
• Sodium: 336.2 mg
• Total Carbs: 24.3 g
• Dietary Fiber: 8.9 g
• Protein: 17.1 g

The dietary needs meet for Low Carb Pumpkin Pancakes is Low Carb