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Low-Carb, Gluten-Free Pancakes

 Try this delicoius gluten-free recipe for pancakes using our Pumpkin Seed Flour!

Ingredients

  • 1/2 Cup Pumpkin Seed Flour
  • 4 oz. cream cheese, softened
  • 4 large eggs (or vegan egg)
  • 1 tsp. lemon zest
  • Butter, for frying and serving

 

Method

  1. In a medium bowl, whisk together pumpkin seed flour, cream cheese, eggs, and lemon zest until smooth. 
  2. In a nonstick skillet over medium-low heat, melt 1 tablespoon butter. Pour in about 3 tablespoons of batter and cook until golden, 2 minutes. 
  3. Flip and cook 2 minutes more. 
  4. Transfer to a plate and repeat with remaining batter.
  5. Serve topped with butter.

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1 comment

  • These were great. I used a bit of liquid stevia and vanilla instead of lemon zest. My hubby loved them. They taste so buttery. ❤️❤️

    Kathleen

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After an incredible 5 years we are closing our doors. We appreciate all of the support over the years and truly enjoyed creating products that you would love. Any remaining inventory will be available on Amazon.

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