Low Carb Pumpkin Pancakes!

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pumpkin pancakes

By Dr. Justin Marchegiani

This is an awesome recipe for the fall season.  It’s low carb, low sugar, no food allergens and tastes super great!

Here’s the recipe as follows:

-four large eggs

-1 cup of canned pumpkin

-1/2 a cup of almond flour

-1 teaspoon of baking powder

-1/4 cup of coconut milk

-1 teaspoon of vanilla

-1/2 teaspoon of nutmeg

-1 teaspoon of cinnamon

-crushed pecans optional

-1 to 2 tablespoons of butter and coconut oil

Reference:  Paleo comfort food cookbook.

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The entire contents of this website are based upon the opinions of Dr. Justin Marchegiani unless otherwise noted. Individual articles are based upon the opinions of the respective author, who retains copyright as marked. The information on this website is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice. It is intended as a sharing of knowledge and information from the research and experience of Dr. Justin and his community. Dr. Justin encourages you to make your own health care decisions based upon your research and in partnership with a qualified healthcare professional. These statements have not been evaluated by the Food and Drug Administration. Dr. Marchegiani’s products are not intended to diagnose, treat, cure or prevent any disease. If you are pregnant, nursing, taking medication, or have a medical condition, consult your physician before using any products.