Keto Pumpkin Pancakes
Fluffy, spiced, and fall-approved—these low-carb pancakes are cozy and craveable!
Ingredients (Makes 6 small pancakes):
½ cup almond flour
2 tbsp coconut flour
½ tsp baking powder
½ tsp pumpkin pie spice
Pinch of salt
⅓ cup pumpkin purée (unsweetened)
2 eggs
2 tbsp almond milk
1 tbsp melted butter or coconut oil
1–2 tbsp erythritol (optional)
½ tsp vanilla extract
Instructions:
Step 1: Mix Dry
In a bowl, whisk almond flour, coconut flour, baking powder, spice, and salt.
Step 2: Mix Wet
In another bowl, whisk pumpkin, eggs, milk, butter, sweetener, and vanilla.
Step 3: Combine
Stir wet into dry until smooth. Let sit 2–3 mins to thicken.
Step 4: Cook Pancakes
Heat a nonstick skillet over medium. Lightly grease. Scoop batter (2 tbsp per pancake) and cook 2–3 mins per side until golden.
Step 5: Serve Warm
Top with butter, sugar-free syrup, or crushed pecans!
Cozy, clean, and keto to the core.Â
