When the cool of fall hits the air, it’s time for pumpkin pancakes at IHOP. Sometimes I really miss those! So I decided to do something about that desire for the wonderful taste of pumpkin, cinnamon, butter and maple syrup. This recipe hits all the right buttons for me and I hope you find it as delicious as I do. There are a few brands of sugar free pancake syrup available at various grocery stores and Wal-Mart, so look for one that is 0 carbs and 0 calories, like Mrs. Butterworth’s, Log Cabin and Smith’s brand.
Still can’t find one? Use maple extract and mix about 1 teaspoon with 1/2 cup sugar substitute dissolved in 1/2 cup water and heated until just boiling. Melt a tablespoon of butter into it and you have a wonderful quick maple syrup.
2/3 cup Carbquick
1/3 cup Almond flour
2 tablespoons Buttermilk
1 large Egg
2 tablespoons Brown Sugar Substitute
1 tablespoon Whey Protein Powder (optional)
1/2 stick Butter, melted
1 teaspoon Baking Powder
1/3 cup Pumpkin puree
2 teaspoons Pumpkin Pie spice
1/2 teaspoon ground Clove
1/4 cup Water
Mix all the dry ingredients together in a bowl, then add the wet ingredients and hand mix until just combined. Don’t over-mix the ingredients. Add just enough water to make an easily spoon-able batter. Spray a large skillet or griddle with baking spray and heat to medium hot. A little water should skittle across the top when it is hot enough. Spoon about a 1 1/2 tablespoons of batter for each pancake and smooth it out. If using a skillet, cover it with a lid and cook it for about 2 minutes. Turn the pancakes and cook another two minutes until done.
Spread with butter and serve with sugar free, low carb syrup.
Makes 8 pancakes. Each pancake is 114 calories, 2.1 g net carbs, and 3.6 g protein. Two pancakes make a normal serving.
Original POST BY RENE AVERETT AT 9/28/2012 11:13 PM