Keto Pumpkin Pancakes
Ingredients
-
½
cup
almond flour
-
2
tablespoons
coconut flour
-
1
tablespoon
pumpkin pie spice
-
½
teaspoon
baking powder
-
1-2
tablespoons
granulated sweetener (e.g., allulose)
-
2
tablespoons
pumpkin puree
-
3
large
eggs
-
¼
cup
milk
Instructions
- 1. Combine all wet and dry ingredients in a blender or food processor and pulse until a thick batter forms.
- 2. Transfer the batter to a bowl and let it rest for 10 minutes to thicken. Adjust consistency with milk if needed.
- 3. Preheat a non-stick skillet over medium heat and spray with cooking spray.
- 4. Pour scant ¼ cup portions of batter onto the skillet, cover, and cook for 2-3 minutes until edges bubble and are golden.
- 5. Flip the pancakes, cover, and cook for another 2-3 minutes until cooked through.
- 6. Serve immediately.
Nutrition Facts (estimated)
Servings
4 servings
Calories
153
Total fat
11g
Total carbohydrates
6g
Total protein
8g
Sodium
142mg
Cholesterol
0mg
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