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Low Carb Pumpkin Pancakes takes 15 minutes to prepare.

Low Carb Pumpkin Pancakes takes 15 minutes to cook.

Low Carb Pumpkin Pancakes makes 24 servings.

The ingredients for Low Carb Pumpkin Pancakes are:

.5 cup Bob's Red Mill Hazelnut Meal/Flour (by VLBARC)
2 serving Bob's Red Mill Almond Flour - per 1/4 Cup
.5 serving Bob's Red Mill Coconut Flour (1/2 cup=8 tbsp=1 serving) (by MARGOTJI)
2 serving Truvia Natural Sweetener
4 tsp Brown Sugar Substitute-Sugar Twin (by DANZCHIC)
1 tsp Himalayan Pink Salt (by WJHUNTER)
1 tsp Baking Powder
6 large Egg, fresh, whole, raw
.5 cup Half and Half Cream
1 serving Pumpkin-Libby's 100% Pure Pumpkin (1/2 cup)

Here is how you make Low Carb Pumpkin Pancakes:

Mix all dry ingredients in one bowl. Mix all wet ingredients in a separate bowl. Mix the dry into the wet, a little at a time, until combined. Griddle as you would normal pancakes. Serving Size: Makes 24 "silver dollar" size pancakesNumber of Servings: 24Recipe submitted by SparkPeople user MYSTTEARS.

The nutritional information for Low Carb Pumpkin Pancakes is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 59.7

• Total Fat: 4.5 g
• Cholesterol: 48.6 mg
• Sodium: 42.8 mg
• Total Carbs: 2.6 g
• Dietary Fiber: 1.1 g
• Protein: 2.8 g