Low-Carb Pumpkin Pancakes
Wafts of pumpkin spice will fill your kitchen when you make low-carb pumpkin pancakes. It's a sweet keto breakfast you can freeze/make-ahead.
Equipment
- Skillet
- Mixing Bowl
Ingredients
- 1 cup Almond Flour
- 2 large Eggs
- 1/4 cup Pumpkin Puree
- 1 tbsp Butter softened
- 1/2 tsp Baking Powder
- 3 tbsp Swerve Confectioner's Sugar Substitute
- 1/2 tsp Pumpkin Pie Spice
- 1/4 tsp Cinnamon
- 1/2 tsp Vanilla
- Unsweetened almond milk as needed optional
Instructions
- Combine all of the ingredients in a mixing bowl except for the almond milk.
- Slowly add in a bit of almond milk at a time if your batter is too stiff. The batter should resemble a thick pancake mix.
- Place ¼ cup of the mixture at a time into a skillet over medium heat, and cook for 3-5 minutes until cooked through and browned evenly on both sides.
Notes
Calories: 215 Net Carbs: 4 Net Carbs Per Serving
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.