I have been experimenting a lot with low carb creations! There are many websites that focus on low carb meals and desserts. I also have been benefiting from all their ideas and also have come up with a few of my own. I LOVE pumpkin in just about anything. These pumpkin pancakes are light and delicious. Two with the cream on top contain about 5 carbs.
2 Tbs pumpkin
1tsp pumpkin pie spice
1 tsp sweetner you desire
2 Tbs cream cheese soften
splash of vanilla
1 Tbs heavy cream or almond milk
1 large egg seperated
2 Tbs almond flour (Not Almond
1/2 baking powder
In a separate bowl, beat egg whites until foamy and starts to get thick then set aside. You will fold these in last.
Put all wet ingredients in bowl with egg yolk. add dry ingredients stirring with whisk. Then fold your egg whites in batter until mixed well. Note if batter seems too thick, you may add a little more milk or cream. Some pumpkin is thicker in consistancy than others especially if you use from can. Pour batter in hot buttered pan. Wait until bubbles form then turn over. They should be nice and brown. You can use sugar free syrup but I prefer whipped cream dusted with pumpkin pie spice. Makes about 5 medium pancakes