Description
Delicious pumpkin spice pancakes that are keto-friendly and perfect for breakfast.
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup coconut flour
- 1 teaspoon baking powder
- 1 teaspoon pumpkin spice
- 2 eggs
- 1/2 cup pumpkin puree
- 1/4 cup unsweetened almond milk
- 2 tablespoons erythritol or preferred sweetener
- 1 teaspoon vanilla extract
Instructions
- In a bowl, mix almond flour, coconut flour, baking powder, and pumpkin spice.
- In another bowl, whisk together eggs, pumpkin puree, almond milk, erythritol, and vanilla extract.
- Combine the wet and dry ingredients until smooth.
- Heat a non-stick skillet over medium heat and pour batter to form pancakes.
- Cook until bubbles form, then flip and cook the other side until golden brown.
Notes
- For extra flavor, add nuts or chocolate chips to the batter.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 2g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 160mg