Pumpkin Almond Flour Pancakes with Whipped Mascarpone

Sunday Brunch means its time for pancakes. This week I made Pumpkin Pancakes topped with Whipped Mascarpone. I’ve never tried Mascarpone on pancakes before, but I had some leftover from the tiramisu cupcakes, and HOLY COW it’s a game changer. The pancakes are also made with almond flour, and are low carb friendly. Serve these with a drizzle of maple syrup and fresh fruit, and you have yourself a 5-star worthy brunch!

Pumpkin Pancakes

With Whipped Mascarpone

Recipe

Ingredients

Pancakes

• 1/4 cup pumpkin purée

• two eggs, separated,

• 1/4 cup heavy cream

• 2 tsp stevia

• 1 tsp cinnamon

• 1/2 tbsp pumpkin pie spice

• pinch salt

• 1/4 cup almond flour

• 1/4 tsp baking powder

• 1/2 scoop protein powder

Whipped Mascarpone

• 1/3 cup mascarpone

• 1/3 cup heavy cream

• 1/2 tsp vanilla

• a pinch of stevia (optional)
  

Steps

1. Whisk together the egg yolks, pumpkin, cream, sweetener, and spices.

2. Stir in the almond flour, baking powder, protein powder and salt

3. In a separate bowl, beat egg whites with an electric mixer until they form soft peaks. Gently fold the egg whites into the batter

4. On medium high heat, spray a pan, and cook the pancakes for ~2 minutes on each side (use about two tbsp of batter for each pancake)

5. To make the whipped mascarpone, combine the mascarpone with the whipping cream, a splash of vanilla, and a pinch of sweetener (optional). Whip with a whisk or electric beater for 1 minute. Refrigerate until ready to use.

6. Serve the pancakes topped with whipped Mascarpone and berries.