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Keto Pumpkin Pancakes Recipe Recipe

Keto Pumpkin Pancakes Recipe recipe
KetoConnect

This easy keto pumpkin pancakes recipe is perfect for a cool autumn day. We'll show you how to reduce the carb count in all of your favorite comfort foods.

Ingredients

2 large Eggs
1 large Egg White
1/4 cup 100% pumpkin puree (canned)
3 Tablespoon Butter (melted and cooled)
2 teaspoons Low Carb Sugar Substitute
20 drops Liquid Stevia
3 Tablespoons unsweetened almond milk
1 teaspoon vanilla extract
1/2 cup Almond Flour
3 Tablespoons Coconut flour
1 teaspoon Baking powder
1 teaspoon Pumpkin Pie Spice
1/4 teaspoon Pink Himalayan Salt

Method

1
In a large bowl, beat eggs until combined (save the egg white for a later step), then whisk in pumpkin, cooled butter, erythritol, stevia, milk and vanilla. Mix until smooth.
2
Add almond flour, coconut flour, baking powder, pumpkin pie spice, and salt, stirring until batter is combined.
3
In a separate bowl, whip the egg white to stiff peaks, then gently fold into the batter. Allow batter to rest for 3-5 minutes. This helps the batter thicken.
4
Meanwhile, preheat a griddle or a large skillet on medium-low heat. Spray cooking surface generously with oil cooking spray or butter.
5
Drop about 1/4 cup of batter onto the griddle. Cook 3-5 minutes, until edges are golden brown and bubbles form on the top. GENTLY flip and cook another 2-4 minutes or until golden brown and the middle is cooked through.
6
Serve with fresh whipped cream, butter, sugar free syrup, toasted pecans, or your desired toppings.

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