Low-Carb Cinnamon Glazed Pumpkin Pancakes
Fall colors, crisp mornings, flannel pajamas, and the smell of fresh pancakes and coffee.
Who could ask for more!?
Today, I’ll give you an extremely healthy version of pancakes-guarenteed to warm your morning, and give you the energy for a great day ahead.
I love doing this one on a Saturday morning for my wife Shari and myself. To make the neighbors jealous, I’ll also pan-fry some bacon, and make extremely sure I’ve got the coffee, too.
Pancakes (4 total-serves 2):
- 2 eggs (preferably cage-free organic)
- 1/2 cup canned pureed pumpkin (if you get it in the can, make sure it doesn’t say “pumpkin pie filling”)
- 1/4 cup almond flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon pure vanilla extract
- 3/4 teaspoon pumpkin pie spice
- 1 tablespoon stevia
- 2 tablespoons virgin coconut oil (or organic butter) to prevent pancakes from sticking to frying pan
Mix all ingredients but the coconut oil in a medium mixing bowl. Continue mixing until a batter forms.
Heat pan on a low-medium heat. Depending on the size of the pan, you should be able to do 2 pancakes at one time. If so, spoon 1 tablespoon coconut oil into pan, spread around, and then spoon 1/4 of the mixuture to form one pancake, and another 1/4 of the mixture to form a second pancake. Heat pancakes until small bubbles form in the center, and the edges begin to form a light breading (about 2-3 minutes).
Flip pancakes with spatula, and let them heat for about 30 more seconds. Then, using spatula, remove the pancakes onto a serving plate. To avoid soginess, place a paper towel between each pancake, and the plate.
Repeat the above steps with the other two pancakes, and set aside until ready to serve.
Cinnamon Glaze (serves 2):
(Since the glaze can be stored for over two weeks, it could be a good idea to double or triple it up for more breakfasts in the week, too)
- 2 tablespoons stevia
- 1/4 teaspoon cinnamon
- 2-tablespoons coconut milk
- 2 tablespoons cream cheese
- 1/4 teaspoon pure vanilla extract
Mix the ingredients in the smallest saucepan you can find, and heat on the lowest stove setting, stirring constantly. Once warm, spoon into small container for pouring.
Optional To Add:
- chopped raw pecans as a topping
- pat of butter to for each pancake
Put pancakes onto a serving plate, top with optional toppings, drizzle glaze over top, and enjoy!