Keto Pumpkin Pancakes
These Keto Pumpkin Pancakes are the perfect fall breakfast! Soft and fluffy, with just the right amount of pumpkin and spices.
Ingredients
- 1/2 cup almond flour
- 1/2 cup coconut flour
- 1/2 tsp baking soda
- 1/2 cup pumpkin puree
- 2 tbsp swerve brown sugar replacement
- 4 large eggs
- 1/4 cup full fat coconut milk OR heavy cream
- 1 1/2 tsp pumpkin spice
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
Instructions
- In a large bowl mix together all of your flours, baking soda and swerve.
- In a medium bowl whisk together your eggs, pumpkin puree,coconut milk, pumpkin spice, apple cider vinegar and vanilla until well combined.
- Pour your wet mixture into your dry mixture and whisk until well combined.
- On a preheated griddle (sprayed with non stick spray) over medium high heat, scoop 1/4 cup of your batter onto your griddle and carefully flatten. Cook for 3-5 minutes on each side. Enjoy!
Notes
*NET carbs: 2.5g
Nutrition
Serving: 1pancakeCalories: 97kcalCarbohydrates: 5gProtein: 5gFat: 7gFiber: 2.5gSugar: 1.2g
Tried this recipe?Let us know how it was!