Keto Pumpkin Pancakes Recipe
Soft, fluffy, and bursting with the cozy flavors of fall, these Keto Pumpkin Pancakes are a perfect low-carb breakfast or brunch treat. Enjoy them with a pat of butter or a drizzle of sugar-free syrup for the ultimate comforting meal!
Equipment
- Mixing Bowls
- Whisk or fork
- Non-Stick Skillet or Griddle
- Spatula
- Measuring cups and spoons
Ingredients
- 1/2 cup almond flour
- 2 tbsp coconut flour
- 1/4 cup unsweetened pumpkin puree
- 2 large eggs
- 1/4 cup unsweetened almond milk
- 1 tbsp melted butter or coconut oil
- 1 tbsp powdered erythritol
- 1 tbsp vanilla extract
- 1/2 tsp baking powder
- 1/2 tsp pumpkin spice mix
- pinch of salt
Instructions
- In a bowl, mix almond flour, coconut flour, sweetener, baking powder, pumpkin spice, and salt.
- In another bowl, whisk together eggs, pumpkin puree, almond milk, melted butter, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry mixture, stirring until you get a smooth batter. If it’s too thick, thin it with additional almond milk, a tablespoon at a time.
- Heat a non-stick skillet over medium-low heat and lightly grease it with butter or coconut oil. Pour 2-3 tablespoons of batter for each pancake, gently spreading into a circle.
- Cook for 2-3 minutes, until bubbles form and the edges set. Flip and cook another 1-2 minutes until golden brown.
- Serve warm with your favorite keto-friendly toppings.