My biggest weakness for food is the local breakfast diner’s pumpkin pancakes. They are truly God’s gift to earth.
It takes all my willpower to not cheat whenever I go to breakfast there.
Therefore, I decided to make my OWN pumpkin pancakes this weekend! I have a recipe for a pumpkin waffle, but not yet for pumpkin pancakes. I have seen some good recipes for low carb pumpkin pancakes, but didn’t have the exact ingredients and also wanted to try out my own.
Here are two different versions – one with coconut flour (if you have nut allergies) and one with almond flour. Main difference is that coconut flour absorbs a ton of moisture, so you double the eggs in that recipe. They tasted pretty much the same to me, and have very similar textures.
The almond-pancakes serve about two (8 pancakes, four per person) and the coconut flour version serves three (12 pancakes, four per person). These are very dense pancakes and will keep you full!
Total net carbs for the the pancakes (both versions): 5 net carbs