Low Carb Pumpkin Pancakes!

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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