Description
Soft, fluffy, and warmly spiced — these keto pumpkin pancakes make a perfect fall breakfast with just 3g net carbs each. Perfect for those following a low-carb or keto diet!
Ingredients
- 6 large eggs, room temperature
- ½ cup (122.5g) pumpkin puree
- ⅓ cup (60.7g) Swerve Brown
- ¼ cup (56.8g) butter, melted
- 1 tsp vanilla extract
- ½ cup (55g) coconut flour
- ⅓ cup (36g) unflavored whey or egg white protein powder
- 2 tsp pumpkin pie spice
- 1 tsp baking powder
- ¼ tsp salt
- Water or non-dairy milk, as needed
- Oil for greasing the pan
Instructions
- Mix Wet Ingredients: In a large bowl, whisk together eggs, pumpkin puree, and brown sweetener until smooth. Stir in melted butter and vanilla extract.
- Add Dry Ingredients: Add coconut flour, protein powder, pumpkin pie spice, baking powder, and salt. Whisk to combine. Add liquid a tablespoon at a time until a pancake batter consistency forms.
- Cook Pancakes: Lightly oil a skillet or griddle and heat over medium. Scoop two heaping tablespoons of batter onto the skillet and spread into a 4-inch round.
- Flip & Finish: Cook until the edges are set and the bottom is golden brown. Flip carefully and cook the other side until golden. Repeat with remaining batter.
Notes
- For a sweeter pancake, you can top with sugar-free syrup or a dollop of whipped cream.
- Make sure your coconut flour is well mixed to avoid any lumps in the batter.
- These pancakes can be stored in the fridge for up to 3 days or frozen for longer storage.
Nutrition
- Serving Size: 1 pancake
- Calories: 90
- Sugar: 1g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg
