Low-Carb Pumpkin Spice Pancakes

Watch the heat when cooking these. You’ll need to keep the heat much lower than you would for traditional pancakes made with flour.

Serves 1-2

• 1⁄3 c blanched almond flour

• 1 t baking powder (look for aluminum-free gluten-free)

• 1⁄2 t xanthan gum (optional)

• 1⁄4 t kosher salt

• 1 t pumpkin pie spice

• 2 T Allulose (optional) or 5 drops of stevia

• 1⁄2 c pumpkin puree

• 2 eggs, or use an egg replacer like Bob’s Red Mill for vegans

• 2-3 T heavy cream or coconut milk for vegan option

• 1 t vanilla extract

• Ghee or coconut oil for vegan option

Combine the Allulose, pumpkin puree, eggs, cream, and vanilla in a medium bowl and beat to combine. Stir in the almond flour, baking powder, xanthan gum, salt, and pumpkin pie spice to form a smooth batter. If the batter is too thick, add a little more coconut milk.

Heat a skillet over medium heat and add 2 teaspoons ghee. When ghee is hot, dollop 2-3 tablespoons of batter onto the pan. Lower the heat to medium-low. This batter will brown much faster than traditional pancake batter so keep the heat low. Cook about 3-4 minutes per side. Serve with butter and maple syrup, if desired.