KETO PUMPKIN PANCAKES

EASY

INGREDIENTS

– 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.

1

Add Flour

Stir in almond flour, coconut flour, baking powder, and erythritol until the batter is smooth.

2

Combine and Set Aside

Combine the pumpkin pancake batter and set itaside for 10 minutes before cooking.

3

Heat Pancake Griddle

Heat a pancake griddle or crepe pan over medium heat. Spray olive oil. Add 2 tablespoons of batter.

4

Cook On One Side

Cook the pumpkin pancakes for 3 minutes over medium heat or until the edges of the pancakes are dry.

5

Flip the Pancake

Gently slide a spatula under the pumpkin pancake to flip it on its other side.

6

Cook on Second Side

Cook the pumpkin pancake for 1-2 more minutes on the other side until slightly colored.

7

Serve the Pancakes

Serve with sugar-free maple-flavored syrup, unsweetened whipped cream, and chopped pecan on top.

8

NET CARBS FAT PROTEIN

1.8 grams

4.5 grams

3.7 grams

SERVINGS

TIME

Serving: 1 Pancake Makes: 11 Pancakes

Prep: 15 Minutes Cook: 6 Minutes

KETO PUMPKIN PANCAKES

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