Description
Delicious and fluffy Pumpkin Spice Keto Pancakes perfect for a low-carb breakfast.
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup pumpkin puree
- 1/4 cup unsweetened almond milk
- 3 large eggs
- 2 tablespoons erythritol (or your preferred keto sweetener)
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- Butter or coconut oil for cooking
Instructions
- In a large mixing bowl, combine the almond flour, coconut flour, erythritol, baking powder, pumpkin pie spice, and salt. Whisk together until well mixed.
- In another bowl, whisk the eggs, pumpkin puree, almond milk, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Let the batter sit for about 5 minutes to thicken.
- Heat a non-stick skillet or griddle over medium heat and add a small amount of butter or coconut oil.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes or until bubbles form on the surface, then flip and cook for another 2-3 minutes until golden brown.
- Repeat with the remaining batter, adding more butter or oil to the skillet as needed.
- Serve warm with sugar-free syrup or whipped cream if desired.
Notes
- For added flavor, mix in chopped walnuts or pecans into the batter before cooking.
- If you prefer a sweeter pancake, increase the erythritol to taste or add a few drops of liquid stevia.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 1g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 150mg