Panquecas cetogênicas de abóbora

Ingredientes

• 4 large Eggs (at room temperature)
• 1/2 cup Pumpkin Puree (not Pumpkin pie filling!)
• 1 tablespoon Granulated Sweetener
• 1/2 teaspoon Vanilla Extract
• 1/2 cup Almond Flour (scoop and level method)
• 2 tablespoons Coconut Flour (scoop and level method)
• 1 teaspoon Baking Powder
• 1 teaspoon Pumpkin Pie Spices (or ground cinnamon)
• 1 Oil Spray

Modo de preparo

1. 1

   In a large mixing bowl, beat eggs with pumpkin puree, erythritol, and vanilla.

2. 2

   Stir in almond flour, coconut flour, baking powder, and erythritol until the batter is smooth.

3. 3

   Set aside for 10 minutes before cooking.

4. 4

   Heat a pancake griddle or crepe pan over medium heat, not high heat, or the pancakes will burn easily. It takes at least 1 minute to heat up the pan evenly, be patient.

5. 5

   Spray oil all over the pan. Add 2 tablespoons of batter to the pan. The batter won't spread by itself, so use the back of the spoon to spread the batter in circular motions into about a 3-inch diameter pancake (it means a thin pancake!). Don't use more batter per pancake, and make sure you spread them as thin, or they will be hard to flip.

6. 6

   Cook for 3 minutes over medium heat or until the sides of the pancakes are dry.

7. 7

   Gently slide a spatula under the pancake to flip. The first pancake may be more difficult to flip as it takes time for the entire pan surface to get warm. If too soft keep cooking longer before flipping.

8. 8

   Cook for 1-2 more minutes on the other side or until completely cooked.

9. 9

   Served with sugar-free maple-flavored syrup, unsweetened whipped cream, and chopped pecan on top.