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Low Carb & Guilt Free Pumpkin Pancakes

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“Think you've had pancakes like this? Think again! You'll go crazy for these scrumptious and fluffy clouds of pumpkin pancake goodness...and best of all, they're guilt free!”
READY IN:
20mins
SERVES:
2-4
YIELD:
6-10 Pancakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat a griddle or pan to 325 degrees Fahrenheit.
  2. In a large bowl, sift together the almond flour, salt, stevia, ground cinnamon, allspice, ginger, cloves and nutmeg. Gently whisk until combined and set aside.
  3. In another bowl, whisk together the egg whites, grapeseed oil, sparkling water or club soda and the canned pumpkin until combined.
  4. Slowly whisk the dry ingredients into the wet until no lumps remain and you have a smooth batter.
  5. Chef's Note: I like to pour the batter into a container that has a spout or a squeeze bottle that is large enough to hold the batter. This will make it super easy to clean up and help you shape the perfect pancake.
  6. Pour the pancake batter onto the griddle into 2-3 inch circles and allow to cook until the sides begin to bubble and the bottom turns a golden brown color.
  7. Using a large spatula, turn the pancakes over and allow the second side to turn a golden brown color.
  8. Turn onto a plate and serve immediately with your favorite warmed sugar-free maple syrup and enjoy.

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