It’s not that we couldn’t enjoy a cheat meal of some delicious buttermilk pancakes. It’s that eating buttermilk pancakes makes us feel like crap. Then a friend of mine told me about these pumpkin pancakes.
These are great! Sure, they’re not as fluffy as IHOP, but I’m sure with some more tweaking I could make them even better.
- 1 can of pumpkin puree
- 4 eggs
- 3/4 cup egg whites (optional, but they help the fluffiness)
- 1 cup almond meal
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- nutmeg and ground cinnamon to your taste
- Get your skillet going over a medium heat. For these pancakes, I like to use a small bit of coconut oil.
- While that heats up, whisk all of the ingredients together until completely blended.
- When I cooked, I used about a 1/4 scoop per pancake. I had to flatten them out a bit too.
- Cook each side about 3 minutes until brown, then flip and cook remaining side. It’s not going to bubble up like a “normal” pancake, so use the edge to gauge the doneness.
- For some extra flavor, use some clarified butter or almond butter on top. If you’re into it, a small bit of honey (not slow-carb friendly) goes a long way as well.
The only bit of this recipe that some might call into question is the pumpkin. For a paleo follower, it’s not an issue. But the slow-carber will want to be sure.
Here’s why I use it without having seen it in the book: There are only 140 calories in a 15oz can, and only 16 grams of sugars (fructose, I think). I got easily ten 5-inch diameter pancakes out of this recipe. At that size, one pancake has about 10g protein!
This isn’t something I’d say you should eat every day, but it’s a nice, healthy alternative to our grain-filled cakes. Again, this is more of a paleo recipe but it certainly won’t derail a slow-carber. If you’d like a gluten-free cheat day, this would work really well, especially with some frosting or whipped cream. 😉
Let me know what you think!