Jumbo Pumpkin Pie Pancake for One
Low-carb, sugar-free, THM:S, Gluten/Nut free
Author: Briana Thomas
Serves: 1 ginormous pancake
Ingredients
- 2 eggs
- 3 T plain canned pumpkin
- ½ tsp. vanilla extract
- 2 T ground golden flax and 1 T oat fiber (use gluten free if necessary) *or* 4 T Briana's Baking Mix
- ¼ tsp. baking powder
- Scant ⅛ tsp. salt
- 2-3 doonks THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.)
- 1 tsp. cinnamon
- ⅛ tsp. ground cloves, optional but awesome
- Suggested toppings: butter, sugar-free syrup, cream cheese, Pumpkin Spice Syrup
Instructions
- In a small bowl, whisk the eggs, pumpkin, and vanilla. Add the dry ingredients and stir well until combined.
- Spray a small non-stick skillet with non-stick cooking spray and let it heat over medium heat. When the pan is hot, spoon in your pancake batter and spread it out into one big pancake that is still on the thick side. Let it cook for a couple minutes on one side, then flip it over and do the same on the other side. I like to leave mine slightly underdone on the inside (use farm fresh eggs if you intend to do that). When the pancake is done to your liking (you can test it with a toothpick), put it on a plate, slather it up with your toppings of choice, and dig in!
Notes
If you don't intend to eat this with any sweetened syrup on top, I would suggest adding more sweetener to the pancake.
If you don't have oat fiber, try substituting protein powder or almond flour.
If you don't have oat fiber, try substituting protein powder or almond flour.
Recipe by Briana Thomas at https://www.briana-thomas.com/jumbo-pumpkin-pie-pancake-for-one/