Maple Pumpkin Pancakes for Diabetics
Prep Time
15 mins
Cook Time
12 mins
Total Time
27 mins
Nutritional info: Calorie 332, Fat 16.5 g, Protein 20.1 g, Carbohydrates 25.2 g. Servings: 2
Course:
Breakfast
Cuisine:
American
Servings: 2
Calories: 332 kcal
Ingredients
Ingredients:
- 1/4 c. pumpkin puree
- 2 tbsp. unsweetened almond milk
- 2 eggs
- 1 tsp. Grade A maple syrup
- 1 tbsp. pure vanilla extract
- 2 tbsp. coconut flour
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/2 c. almond meal
- 1/2 tsp. ground cinnamon or to taste
- 1/4 tsp. ground ginger or to taste
- 1/8 tsp. ground cloves or to taste
- 2 tsp. coconut oil or as needed
Instructions
Directions:
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In a large mixing bowl, stir the puree, milk, eggs, syrup and vanilla until it has become
-
smooth.
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In a separate bowl, stir together the flour, baking soda, salt, almond meal, cloves,
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cinnamon and ginger.
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Whisk the flour and pumpkin mixtures together until lumps are gone.
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Let it sit for 3 minutes while heating the coconut oil in a skillet over low heat.
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Drop in the batter to make 5 inch pancakes. Brown on one side, flip and brown the
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other side.
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Enjoy!
Recipe Video
Recipe Notes
It’s the weight loss exercise that can help you get there but expect to change your diet as well.
What is in these maple pancakes? The image has “blueberries”? Also, what is the “sauce” on the stack of cakes? Any recipe for that? Thank you.
Please see the recipe for the ingredients. You can add berries to it as well. For a good sauce is Grade A maple syrup. Enjoy