Keto Pumpkin Pancakes Recipe
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Ingredients
- 5 large Eggs
- ½ cup Pumpkin Purée
- ½ cup Coconut Milk
- ½ cup Coconut Flour
- ¼ cup Low Carb Sugar Substitute
- 1 teaspoon Baking Powder
- 1 teaspoon Cinnamon
- ½ teaspoon Ginger ground
- ½ teaspoon Cloves ground
- ½ teaspoon Vanilla Extract
- ¼ teaspoon Salt
- 4 tablespoon Coconut Oil
- 1 tablespoon Butter
Instructions
- In a mixing bowl, combine the coconut flour, Erythritol, baking powder, cinnamon, salt, ginger, and cloves.
- Add the eggs, pumpkin puree, coconut oil, coconut milk, and vanilla extract. Whisk to get a smooth batter.
- Heat the butter in a wide, non-stick pan, and working in batches, pour dollops of the batter to make pancakes. Cook each pancake for 30 seconds to 1 minute on each side.
- Serve hot with sugar-free syrup, fresh fruit, yogurt, or cream cheese.
Makes 8
Nutrition
Serving: 1pancake (8 per recipe)Calories: 134Fat: 11.4gProtein: 4.4gTotal Carbs: 3.7gNet Carbs: 2.1gFiber: 1.6gSugar: 1.1g