Description
These Keto Pumpkin Pancakes are a delicious, low-carb, and gluten-free breakfast option packed with warm fall flavors. Made with almond flour, pumpkin puree, and cozy spices, these fluffy pancakes are perfect for a healthy start to your day. Enjoy them with sugar-free syrup, nuts, or a dollop of whipped cream!
Ingredients
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- 1/2 cup almond flour
- Pinch of stevia extract
- 1/2 tsp pumpkin spice
- 1/2 tsp cinnamon
- 1/2 tsp baking powder
- 3 large eggs
- 1/4 cup pumpkin puree
Instructions
- In a medium bowl, whisk together the almond flour, stevia, pumpkin spice, cinnamon, and baking powder.
- Add the pumpkin puree and eggs, whisking until the batter is smooth but not too runny.
- Preheat a griddle or nonstick skillet over medium heat and lightly spray with oil.
- Pour about ⅓ cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, then flip and cook for another 2 minutes or until golden brown.
- Repeat the process until all the batter is used.
- Serve warm with your favorite keto-friendly toppings.
Notes
- For extra fluffiness, let the batter sit for a few minutes before cooking.
- Serve with sugar-free syrup, chopped nuts, or whipped cream for a delicious touch.
- Store leftovers in the fridge for up to 3 days or freeze for later use.
Nutrition
- Serving Size: 2 pancakes
- Calories: 120 kcal
- Sugar: 1g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 140mg