Pumpkin Pancakes
Even if you never touch dessert it’s still easy to have too much sugar in your diet. We all know now that sugar is virtually everywhere in our food system. Plan Z dieters know to stay away from things like bread, pasta, pancakes, baked goods, sodas, fruit drinks, and virtually every processed food. When you include HFCS (high fructose corn syrup) it seems like sugar is everywhere.
Good news is you can still enjoy sweets and not totally blow a low carb existence. You don’t have to feel deprived either.
One trick is to concentrate on NATURAL sugar sources. Obviously, you’ll have to keep them in check and not go crazy with these but here are some ideas on how you can use them. Leave all the chemistry involved in processed table sugar and artificial sweeteners by the wayside. That means diet soda is not your friend. Research has proven that it never really made you skinnier, and some new research even links it to overeating.
Here are the top six sweeteners to use when you’re living a low carb life...
Read the full column at PlanZDiet.com
Pumpkin Pancakes
Hot off the Griddle. “Zolafied” pancakes. Dieter Joan sent me her family recipe for pumpkin pancakes. They are a favorite with her family. She asked me if I could do a “healthy version” of pumpkin pancakes that she can serve at the holidays and keep her family full and satisfied as well as healthy. So here it is!
Servings: This makes 12 four-inch pancakes.
Ingredients:
2 cups of Super Fine Ground almond flour (Bob’s Redmill is the most popular brand)
4 eggs
1/2 cup of water
1/4 tsp of grated sea salt
3 tsp of Truvia (stevia)
3 tsp of pumpkin pie spice
2 tsp of baking powder
1 tsp of baking soda
1 cup of pumpkin pie puree (the stuff from the can works great)
coconut oil or butter for cooking
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