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Pumpkin Cheesecake Pancakes Pumpkin Pancake Ingredients: Pumpkin Pancake Ingredients: 2 lg eggs 2 tablespoon cream cheese 1 tbsp canned pumpkin, unsweetened (not pumpkin pie filling) 1 teaspoon vanilla extract cup almond flour 2 tablespoon coconut flour 1 tbsp Swerve sweetener, or other low carb sweetener equivalent 1 tsp pumpkin pie spice teaspoon salt 1 tsp baking powder tsp xanthan gum * optional cup water or more as needed Pumpkin Cheesecake Topping Ingredients: cup cream cheese 2 tablespoon canned pumpkin, unsweetened 1 to 1 tbsp Swerve sweetener, to taste tsp cinnamon tsp pumpkin pie spice teaspoon vanilla extract Directions: Preheat griddle to 350 F (170 C)

The 1% concentration in this GHK-Cu serum matches the doses used in published human clinical trials, providing researchers with a well-characterized reference concentration

dyes: carotene (a), real carmine (B), riboflavine (C), E 150C (D), E 150D (E), E 133 (F), patent blue V (g), indigo carmine (H), chlorophylls and chlorophyllines (I), Curcumin (J), Anthocyanins (K), Paprika Extract (L), Betanin (M), Biochar(n)

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Carb-P: Carboxypeptidase P