Did I say I was done with pumpkin recipes?
Oops, I did it again...
Keto Pumpkin Pancakes
Ingredients:
- 2 large eggs
- 2 oz cream cheese, softened
- 1 Tablespoon Organic Pumpkin
- 1/2 teaspoon Organic Saigon Cinnamon
- 10-20 Vanilla Monk Fruit Drops (to taste)
- organic grass-fed ghee for the skillet
Instructions:
- Add all ingredients to your mixing bowl and blend well with your hand mixer on medium. The batter should be smooth.
- Preheat your non-stick skillet to medium-low (4 on my stove top) and add a little ghee. Do not add these to a cold skillet, you'll have a mess.
- Pour in just enough batter to cover the bottom of the skillet. Wait until bubbles appear and pancake seems well set. Flip. Cook until done through.
And, enjoy!
Notes:
The batter should be smooth with no bits of cream cheese visible, though I've been impatient and made them this way and it was fine, just with bits of cream cheese in the finished pancakes obviously. The cream cheese will blend better if it is softened. You can either just let it sit on the counter for a bit or soften it in the microwave for 30 seconds. Also, the batter will be very runny. Don't cook on too high heat or they will burn on one side before setting enough to flip. Also, they should be thin. If you pour them too thick they won't set well enough to flip.
These low carb pancakes are delicious. In describing them I'd say maybe a tad bit crepe-like in consistency. Like I said in the video, almost like fried cheesecake. Definitely not the consistency of a traditional wheat flour pancake, but an amazing treat when you're egg-fasting, low carb, LCHF, or ketogenic!
NOW I'm done with pumpkin recipes. Maybe.
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