Low-Carb Pumpkin Pancakes

DIRECTIONS

1) In a medium bowl, lightly beat the egg. Blend in pumpkin, butter, vanilla and sour cream.

2) In a separate bowl, sift together all dry ingredients.

3) Combine wet and dry ingredients. Mix well.

4) On a lightly greased skillet or fry pan, dollop out about 1/3 cup of batter to make each pancake. This makes about 4 pancakes. This recipe has about 14 net carbs per serving.

Ingredients

1 large Egg
1/2 cup Pumpkin puree or 1 cup swiig Dried, Ground Pumpkin
1/3 cup Flaxseed meal
1/3 cup swiig Matrix Whey Protein – Vanilla
1 tbsp Butter - softened
1/2 tsp Vanilla extract
2 tbsp Sour cream
2 packet Stevia
1/2 tsp Cinnamon
1/4 tsp Ginger
1/4 tsp Ground cloves
1/4 tsp Ground allspice
1/4 tsp Baking powder
1/4 tsp Baking soda

Nutrition (per serving)

per serving

290 cal
fat: 12g
carb: 25g
protein: 24g

Instructions

In a medium bowl, lightly beat the egg. Blend in pumpkin, butter, vanilla and sour cream.

In a separate bowl, sift together all dry ingredients.

Combine wet and dry ingredients. Mix well.

On a lightly greased skillet or fry pan, dollop out about 1/3 cup of batter to make each pancake. This makes about 4 pancakes. This recipe has about 14 net carbs per serving.