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Keto Pumpkin Pancakes

keto pumpkin pancakes

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Anti-Inflammatory, Gluten free pancakes perfect for fall

Ingredients

Units Scale
  • 2 eggs
  • 1/4 cup pumpkin puree
  • 1/2 cup almond flour
  • 1/4 cup egg white powder
  • 1 TBSP pumpkin pie spice
  • 1/4 tsp salt
  • 2 TBSP erythritol (or other granulated sugar-free natural sweetener)
  • 2 TBSP water
  • 1 TBSP avocado oil (to cook pancakes)
 

Instructions

  1. Place all ingredients except avocado oil in a blender; blend until combined- stopping halfway through to scrape the edges down.
  2. Heat a large nonstick skillet to medium. Add avocado oil.
  3. Pour batter into pan, trying to keep it equal to serving size.
  4. Cook 3-4 minutes, flip and cook about 2 minutes until golden brown.
  5. Serve warm. Enjoy!