– 4 large Eggs – ½ cup Pumpkin Puree – 1 tbsp Erythritol – ½ tsp Vanilla Extract – ½ cup Almond Flour – 2 tbsp Coconut Flour – 1 tsp Baking Powder – 1 tsp Pumpkin Pie Spices
Combine Pumpkin & Eggs
In a large mixing bowl, beat the eggs with the pumpkin puree, erythritol, and vanilla until smooth.
Stir in almond flour, coconut flour, baking powder, and erythritol until the batter is smooth.
Combine and Set Aside
Combine the pumpkin pancake batter and set itaside for 10 minutes before cooking.
Heat Pancake Griddle
Heat a pancake griddle or crepe pan over medium heat. Spray olive oil. Add 2 tablespoons of batter.
Cook On One Side
Cook the pumpkin pancakes for 3 minutes over medium heat or until the edges of the pancakes are dry.
Flip the Pancake
Gently slide a spatula under the pumpkin pancake to flip it on its other side.
Cook on Second Side
Cook the pumpkin pancake for 1-2 more minutes on the other side until slightly colored.
Serve the Pancakes
Serve with sugar-free maple-flavored syrup, unsweetened whipped cream, and chopped pecan on top.
NET CARBS FAT PROTEIN
Serving: 1 Pancake Makes: 11 Pancakes
Prep: 15 Minutes Cook: 6 Minutes