Low Carb Hazelnut Pumpkin Pancakes

Mmmhmm... Pancakes. Fluffy. Delicious. Satisfyingly perfect for a weekend brunch.

This morning I woke up and was about to make our usual waffles for breakfast - but I really wanted something different. We recently bought Hazelnut flour from Wegmans about a week ago and I've been wanting to experiment with it. So, this is sort of a no recipe, recipe. I started putting things in a bowl, and voila! Pancakes.

3 TBSPN Crushed pork rind crumbs
3 TBSPN Hazelnut Flour
2 TBSPN Coconut flour
1 TBSPN Swerve sweetener
1 Tsp Himalayan pink salt
1 Tsp Baking Powder
1/2 Tsp Cinnamon

Mix all these in a bowl together, set aside.

3 Ounces cream cheese - softened in microwave for a few seconds
2 TBSPN Softened butter
2 TBSPN Unsweetened pumpkin puree
2 TBSPN Water
1 Tsp Vanilla extract
4 eggs

In a separate bowl - mix all the wet ingredients. Once everything is completely incorporated - add in the dry ingredients. Mix. If the mixture is too thick, add a tad bit more water to thin out.

Spray a frying pan with coconut oil, and griddle as you would normal pancakes. But be careful when flipping - these pancakes are delicate. Nothing is better than pumpkin in the fall. I do believe this will be a staple for us on the weekends.

This made 10 nice size pancakes. I topped ours with sugar free maple and a little whipped cream. It tastes like you're eating something bad, but these are low carb, sugar free, and gluten free. What more could you ask for?


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