Keto Pumpkin Pancakes

 The weather has finally made its drastic turn from a sauna to the arctic in true Ohio fashion, to cope with the drops in the temperature I need a warm, filling dish that would bring me comfort. However, I am somehow still committed to this healthy eating thing, so I had to find something that was comforting and preferably sweet while keeping me on track to achieve my goals. I landed on keto pumpkin pancakes, I have never really been a fad diet person, so I did not choose this recipe because it is keto, but I did enjoy all the ingredients and, considering these pancakes have almost no carbs, they were still delicious, filling and a fantastic way to start my chilly morning. 

Yields 4 servings, five-minute preparation time, six-minute cooking time 

Ingredients 

• 1 cup almond flour 

• ¼ teaspoon ground allspice 

• ¼ teaspoon ground ginger 

• ¼ teaspoon salt 

• 2 teaspoons cinnamon 

• ½ cup pumpkin puree 

• 1 teaspoon baking powder 

• 2 teaspoons Stevia (low-calorie sweetener of choice) 

• 2 Tablespoons oil 

• 3 eggs 

• ¼ cup sugar-free maple syrup 

• 1 Tablespoon butter (optional) 

Instructions 

• In a medium bowl combine the almond flour, eggs, pumpkin puree, cinnamon, baking powder, ginger, allspice and stevia, whisk thoroughly until combined 

• Place some oil in a skillet heated over medium heat 

• Place a ¼ cup of the pancake batter in the center of the skillet and spread it out a little to form a pancake shape 

• Cook one side until air bubbles start forming on top of the batter then flip and continue to cook until golden on both sides 

• Serve warm with optional butter and sugar-free maple syrup 

Enjoy this dish any time of day with friends and family, to celebrate the change of the seasons and to keep us healthy!