{low-carb} Pumpkin Ricotta Pancakes
Delight in soft, airy {low-carb} Pumpkin Ricotta Pancakes with a warm pumpkin twist. Perfect for chilly autumn mornings! [4 servings]
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Ingredients
- 4 eggs, separated
- 300g ricotta
- 200g pumpkin purée
- 180ml almond milk
- 35g almond flour
- 35g golden flaxseed meal
- 2 tsp baking powder
- 2 1/2 tsp pumpkin spice
- 1 tsp cinnamon
- pinch of salt
- butter for frying
- chopped pistachios to garnish (optional)
- cinnamon whipped cream to garnish (optional)
- sugar-free maple syrup to garnish (optional)
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