In the Raw Sweetener sent some of its latest product Monk Fruit in the Raw to test out with a new baking recipe.
Breakfast is by far my favorite meal – and what better way to start your day than pumpkin pancakes? The fall is here and I can’t help but notice all the pumpkin spice treat popping up on my Instagram feed and in the aisles of Trader Joe’s. I have noticed that around this time of the year so many holiday themed foods hit the shelves but most of the ones offered don’t align with keto-friendly diets, which makes it difficult for some to join in on the pumpkin – spiced fun. These pancakes will have you feeling like part of the fall season, but offer a keto-friendly take on the classic breakfast meals. Sweetener brand In the Raw sent some of their latest product Monk Fruit in the Raw to try out with a new baking recipe. Immediately, I thought it would be a great alternative to use to sweeten these pancakes and let me tell you, you would never know that this is a sugar substitute. Monkfruit extract contains no calories and no carbohydrates, making it a great option for a ketogenic diet.
Monkfruit is a vine-ripened fruit that has been praised by Asian cultures for centuries for its natural sweetness and, according to Eastern medicine, as a cold and digestive aid. The yummy, light, sweet taste of This recipe was a perfect complement to the recipe. Each bag contains the sweetness of about two teaspoons of sugar, without all the calories. Monk Fruit in the Raw is vegan and a naturally gluten-free food that is absolutely perfect for baking or even adding coffee with these pancakes.
- 1/2 teaspoons ground cinnamon1/4 teaspoon nutmeg1/2 teaspoon fine sea salt1 cup organic pumpkin puree3 large eggs1/2 cup unsweetened vanilla almond milk1 teaspoon vanilla1/2 cup heavy cream
- In a medium bowl, whisk almond flour, 2 teaspoons monk fruit, baking powder, spices and salt together.
- Whisk together in a large bowl pumpkin, eggs, milk and vanilla. Stir in dry ingredients.
- In a large bowl beat cream with remaining 1 tablespoon monkfruit until fluffy.
- Take a large nonstick pan over medium heat and spray with nonstick spray : Ladle batter into a frying pan and use 1/4 cup per pancake. Cook until bottom of pancakes are brown then flip and brown second side
- Serve pancakes topped with whipping cream.
Nutrition information from Verywell for 2 pancakes
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Source: POPSUGAR Photography / Taylor Celentano