ArcaMax

The countdown has begun...

And the clock is ticking.

If you’re going to do Plan Z this year, I’m guessing you’ll want to be well into ZReboot for Thanksgiving.

Won’t you?

Plan Z is fast — up to four times faster than “regular” diets. But ZReduction lasts for 50 days. And Thanksgiving happens to fall on November 28 this year.

If you’re like me, you want to relax and enjoy a wonderful Thanksgiving meal without the added stress of worrying about your diet. So let’s run the numbers to see where you can be on Thanksgiving Day.

Read the full column at PlanZDiet.com

Pumpkin Pancakes with Pumpkin Spiced Whipped Cream

Hot off the Griddle. “Zolafied” pancakes. Dieter Joan sent me her family recipe for pumpkin pancakes. They are a favorite with her clan. She asked me if I could do a “healthy version” of pumpkin pancakes to keep her family full and satisfied as well as healthy. So here it is!

Servings: This makes 12, 4-inch pancakes. The carbohydrate count will be very low on these cakes. They fill you up, too. If you want your kids “full and focused” before school give them these instead of cereal.

Ingredients:

2 cups of almond flour (look for this in the health food section of the grocery store)
4 eggs
½ cup of water
¼ tsp of grated sea salt
3 packets 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

Instructions:

Put all of the ingredients in a large bowl. Mix with your electric mixer on medium high for a full 30 seconds. Scrape the bowl and mix a bit again.

Many pancake experts recommend you let the pancake mix sit for 15 minutes before you make the pancakes. This allows the active ingredients to do their job. I let this batter sit, too.

Then just before grilling the pancakes I gave it one more five-second swirl with my electric mixer.

You have a couple of options for grilling. I used my electric fry pan. That’s my favorite or you can do them on your stove. Electric fry pan temp should be 400 degrees. On the stove medium-medium high.

First batch I did with coconut oil. Works great. Second batch I did with butter. Works equally as well. Your choice.

The batter with be a bit thicker than regular pancake batter. When I put the batter on the surface I had to nudge it around a little to help it spread. You could add a bit more water if you want your batter thinner.

The pancakes will not bubble like normal ones so just watch for them to be golden brown on the bottom and then gently flip them. They do puff up like regular pancakes.

Leftovers can keep in zipper bags in the refrigerator and re-heated.

Serve with Pumpkin Spiced Whipped Cream

Ingredients:

1 cup of whipping cream
2 tsp of vanilla
1 tsp of pumpkin pie spice

Instructions:

Mix with your mixer until still peaks form; just like regular whipped cream. Serve this on your pancakes instead of syrup. Or if you want some syrup just do a teeny bit; like a capful. And use REAL maple syrup. No diet syrup. A bit of the real stuff is better for you. I served mine with the whipped cream and a very teeny drizzle of syrup. It was WAY YUMMY!

Enjoy!
Cheers,
Zola