If you’re like me, you buy pumpkins to carve, not to eat. However, pumpkin is low in calories and rich in beta carotene (a powerful antioxidant), making it a great addition to your breakfast menu!

Enjoy this sugar-free pumpkin pancake recipe from our good colleague and special guest on December’s Baking Party on Zoom, Stacey Harris, aka ‘The Diabetic Pastry Chef.’

Sugar-Free Pumpkin Pancakes Recipe by The Diabetic Pastry Chef

Ingredients

1 cup all-purpose flour

1 cup white whole wheat flour

2 tsp baking powder

1 tsp baking soda

1 1/4 tsp cinnamon

1/2 tsp ginger

1/2 tsp cardamom

1/4 tsp nutmeg

1/2 tsp salt

3 Tbsp dry sugar substitute

1 1/2 cup + 1 Tbsp unsweetened almond milk

2 large eggs

1 cup pure pumpkin puree

2 Tbsp vegetable oil

2 Tbsp vinegar

1 tsp molasses

1 tsp pure vanilla extract

Directions 

In a large mixing bowl, combine dry ingredients.

In a separate medium mixing bowl, combine wet ingredients.

Make a well in the center of the dry ingredients and add the wet ingredients. Whisk the ingredients together until well combined.

Drop batter onto a hot greased griddle or skillet. Flip pancakes when the edges turn brown. Serve with canola butter or butter and top with sugar-free syrup.

Stacey Harris aka ‘The Diabetic Pastry Chef’ has created a simple four-part substitution system that turns any decadent dessert into a diabetic-friendly delight. Learn more about The Diabetic Pastry Chef‘s Book available on Amazon.

Looking for a fun way to socialize without putting your diabetes wellness at risk? Do you need a little help staying on track with your diabetes self-care?

Back by popular demand! The happy healthcare host, Mr. Divabetic hosts this free, fun Virtual Holiday-themed Baking Party with our special guest, Stacey Harris aka The Diabetic Pastry Chef on Thursday, December 9, 7 – 8 PM, EST on Zoom.

REGISTER NOW