Max (the grand-dog) is especially partial to anything with pumpkin… especially these pumpkin pancakes. He once snatched a whole stack of these off the kitchen table when I walked out of the room for just a few minutes. But I have to say that I can’t blame him too much. They really are delicious, and tempting, and low-carb, too! Hmmm…. I don’t think he was too concerned about the low-carb part!
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PinIngredients
4 large eggs, room temperature
1/4 cup monk fruit sweetener or erythritol
1/2 cup pumpkin pulp
1/4 cup melted butter or ghee
1 tsp vanilla
1/4-1/2 cup cream or unsweetened almond or coconut milk
1 1/3 cup almond flour
1/4 cup coconut flour
2 tsp pumpkin pie spice
1 tsp ground cinnamon
1 tsp baking powder
1/4 tsp salt
ghee or other cooking oil for frying
Instructions
- In a medium bowl, mix almond flour, coconut flour, spices, baking powder and salt and sift or whisk thoroughly, making sure to break up any clumps of almond flour. Set aside.
- In a large bowl, whisk eggs, sweetener, persimmon pulp, melted butter, vanilla, and 1/4 cup of the cream or milk until smooth.
- Add dry mixture to the persimmon mixture and stir until just combined. Let batter rest a few minutes.
If batter seems too thick, add more cream or milk, one tablespoon at a time. If it is too thin, add a bit more flour. This pancake batter is typically thicker than your basic pancake mix batter. - Meanwhile, preheat griddle on medium-high heat. Add ghee or other oil to generously coat the pan. If you like your pancakes with a crisp, well-browned edge (like I do!), you’ll want to have more than just a thin coating of oil in the pan.
- Drop large spoonfuls of batter onto the griddle (not quite 1/4 cup), spreading out the batter to form pancakes about 3-4 inches in diameter. Cook on med-high heat for a minute or so, until the edges are beginning to brown, then lower heat a bit. Allow to cook on one side until the batter is bubbling up a bit in the center. Flip very carefully. These are very tender cakes. Cook on the other side for another few minutes or until golden brown and center is cooked through
- Top with butter, whipped cream, or sugar free syrup, or just eat plain out of hand!
MAKE AHEAD: I always make extra pancakes to keep on hand for a quick breakfast later in the week. They keep well in the refrigerator for a few days, or in the freezer for a couple months at least if wrapped well.
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