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
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
