Description
Indulge in the cozy flavors of autumn any time of the year with these Keto Pumpkin Pancakes. Perfect for those on a keto diet, these pancakes are fluffy, flavorful, and incredibly satisfying. They’re made with nutrient-rich ingredients that keep you full and energized without the carb overload.
Ingredients
Scale
- 1 cup almond flour
- ¼ cup coconut flour
- ½ cup pumpkin puree
- 2 tablespoons erythritol (or your preferred keto-friendly sweetener)
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 3 large eggs
- ¼ cup unsweetened almond milk
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, and pumpkin pie spice.
- In another bowl, mix the pumpkin puree, eggs, almond milk, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring until a smooth batter is formed.
- Heat a non-stick skillet over medium heat and lightly grease with butter or oil. Pour ¼ cup of batter for each pancake and cook until bubbles form on top, then flip and cook until golden brown.
- Serve warm with your favorite keto-friendly syrup or toppings.
Notes
- For fluffier pancakes, let the batter sit for 5 minutes before cooking.
- Pancakes can be stored in the refrigerator for up to 3 days or frozen for a month.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Pan frying
- Cuisine: American
Nutrition
- Serving Size: per pancake
- Calories: 120
- Fat: 9g
- Carbohydrates: 4g (Net Carbs: 2g)
- Fiber: 2g
- Protein: 5g