Tag: pumpkin

Pumpkin Spice Pancakes (Keto/Low Carb/Gluten Free)

 

pumpkin spice pancakes

I was talking with a few friends recently about the role food has played in my life. Vacations have been planned with our favorite restaurants in mind. Anniversaries and birthdays have always included favorite foods, as have the holidays.

It is true that I do not have the hunger pains eating keto like I would if I were eating carb-filled foods. It does not bother me when someone eats something like cheesecake, pasta or a big juicy burger on a bun. However, there have been a few occasions when my mind takes over.  I had always thought a craving was something my body needed.  However, I am thinking that could be wrong.  Maybe cravings are psychological. It completely makes sense. Perhaps it’s all entirely a mind game.  If you know more on this subject, I would love to hear from you!

I now loved a poached egg, but all my life, my favorite breakfast foods have been filled with carbs. French Toast is high on my list as is scones, muffins, pancakes, and waffles. This is why I call myself a carb addict. Is it understandable that I would be craving real pancakes, right?

To satisfy my craving, I recently made these Pumpkin Spice Pancakes. They are delicious topped with butter and sugar-free maple syrup and served with sausage I was totally satisfied. They are a bit tricky to flip.  My suggestion would be to spray your nonstick griddle or pan well with nonstick cooking spray and do not make them too big. My first one was a disaster, but I figured it out after that.

pumpkin spice pancakes
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Pumpkin Spice Pancakes

Course Breakfast
Servings 6
Calories 182kcal
Author Amye Melton

Ingredients

  • 1 c. finely ground almond flour
  • 1 tsp. baking powder
  • 3 Tbsp. Swerve brown sugar
  • 1 tsp. pumpkin pie spice
  • 4 lg. eggs beaten
  • 1/2 c. 100% pure pumpkin puree
  • 1/2 tsp. vanilla extract
  • 7 drops liquid stevia

Instructions

  • In a medium bowl whisk together the flour, baking powder, Swerve brown sugar, and pumpkin pie spice. 
  • In a small bowl beat the eggs. Add the pumpkin, vanilla and liquid stevia and whisk well.
     
  • Pour wet ingredients into the dry ingredients and whisk until mixed well.
  • Heat a nonstick griddle or pan over medium-high heat.  Spray with nonstick cooking spray.
  • Ladle about 1/3 cups of the pancake batter into the pan and cook until brown (about 3 - 4 minutes).  Carefully flip and cook until brown.  
  • Serve with butter and sugar-free maple syrup.

Notes

3 g net carbs
13 g fat
4 g protein
182 calories

Pumpkin Spice Scones

pumpkin scones 008

Pumpkin spice and apple flavors have made their fall appearance again. You would think it’s too warm to start craving these flavors, but it’s just not so!  

Last week my mother and I made a trip to Ellijay for apples. It’s a quick drive from her house, and she is always up for a road trip. Unfortunately, there were not many varieties ready. This just means that another trip is in the near future. We were able to pick up a few Honeycrisp apples, but it was the fried apple pies that made the drive well worth it!

If you are a fall spice lover, you will enjoy these delicious pumpkin scones. They have the perfect balance of sweetness, pumpkin, and spice. They are delicious for breakfast with a cup of coffee or as an afternoon snack. 

Scones are always best the day they are baked, so surprise a neighbor or coworker with a few of these tasty treats. They will be a million times better than anything you’ll find at the coffee shop and cheaper too!

Pumpkin Scones
 
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Ingredients
  • Scones:
  • 2 c. all-purpose flour
  • ⅓ c. packed brown sugar
  • 1 tsp. baking powder
  • ¼ tsp. salt
  • ½ tsp. baking soda
  • 1 tsp. ground cinnamon
  • ¾ tsp. ground cloves
  • ½ tsp. ground ginger
  • ½ tsp. ground nutmeg
  • 1 stick unsalted butter, frozen, and grated with a cheese grater
  • ½ c. pumpkin puree
  • ½ c. whipping cream
  • 1 lg. egg
  • 2 tsp. vanilla extract
  • Glaze:
  • 1 c. confectioners' sugar
  • ¼ c. whipping cream
  • Spiced Glaze:
  • 1 c. confectioners' sugar
  • ½ tsp. cinnamon
  • ¼ tsp. ground cloves
  • ¼ tsp. ground ginger
  • Pinch nutmeg
  • 3 tbsp. whipping cream
Instructions
  1. For the scones:
  2. Preheat oven to 400°F.
  3. Line a baking sheet with parchment paper and set aside.
  4. Place the butter in the freezer for about 30 to 45 minutes. Remove from freezer and shred, using a cheese grater. Return the shredded butter to the freezer until you are ready to use.
  5. In a large bowl, combine the flour, sugar, baking powder, salt, baking soda, cinnamon, cloves, ginger, and nutmeg.
  6. In a small bowl, whisk together the pumpkin, whipping cream, egg, and vanilla.
  7. Add the frozen shredded butter to the flour mixture and toss with fingers to coat with flour.
  8. Stir in the pumpkin mixture just to combine. Transfer dough to a well-floured board and dust top with additional flour. Working quickly, knead the dough a few times. Flatten, using your fingers, and roughly shape into a 9-inch x 4-inch rectangle.
  9. Cut crosswise in the middle, then again in the middle of each piece. Cut each piece diagonally into two triangles. Place on prepared pan.
  10. Bake 10 to 12 minutes in preheated oven. Remove from oven and cool 10 minutes.
  11. In the meantime mix up the glaze mixtures. Brush the first "plain" glaze onto each scone using a pastry brush. Cool for a few minutes.
  12. Spoon spiced glaze into a ziptop bag. Snip off a small section of the corner of the bag. Pipe the spiced glaze on top of the glazed scones.
  13. Allow glaze to air dry at room temperature then serve.