I hope your October is off to a great start. Today I wanted to share with you a new favorite recipe of mine for Low Carb Pumpkin Pancakes.
I am trying to avoid eating large amounts of carbs lately so I was on the hunt to find a receipt for a delicious pumpkin pancake or waffle. I combed through a few and combined them till I found just the right mix. This is an adaptation between a few different recipes but the two most prevalent was Our Best Bites and Willow Bird Baking
Like most things, I decided to put a Disney twist on it and make mine into a Mickey Mouse shaped treat. The maker I have is technically a waffle but the consistency, to me anyway, is more like a pancake.
This recipe is not super sweet but you can top with a little whipped cream or syrup if you are not trying to avoid the sugars.
- 1/2 cup pumpkin puree
- 2 eggs
- 1/2 to 1 teaspoon pumpkin pie spice
- A pinch (right around 1/8 teaspoon) baking powder
- 2 1/2 tablespoons of vanilla
- Whisk together pumpkin, eggs, pumpkin pie spice, baking powder and vanilla extract until the batter is smooth and very well combined.
- Depending on if you are making waffles or pancakes, the cooking instructions will vary a little bit.
- Grease a griddle or nonstick pan with cooking spray or a little vegetable oil.
- Heat skillet or pan on medium for about 10 minutes.
- Pour batter to form pancakes of whatever size you like.
- Cook first side until bubbles form on top, about three minutes,flip and cook other side until it is brown, about two minutes.
- Preheat the iron.
- Coat with cooking spary.
- Pour the batter and spread so that the batter fills the waffle iron but does not overflow. If you are utilizing a Belgian waffle maker, it will require more batter.
- Close lid and cook waffle until the iron stops steaming. Cook times will vary depending on the waffle iron. If you would like the waffle a little crispier, cook for a tiny bit longer.