Keto Pumpkin Pancakes
Keto pumpkin pancakes made with coconut flour. These low carb pumpkin pancakes are dairy-free and gluten-free, and can be nut-free too. A perfect healthy fall breakfast. Instructional video included.
Ingredients
- 1/2 cup coconut flour
- 1/4 cup vanilla egg white protein powder or whey protein powder
- 1/4 cup Swerve Sweetener
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 tsp ginger
- 1/4 tsp cloves
- 6 large eggs
- 1/2 cup pumpkin puree
- 3 tbsp coconut oil melted
- 1/2 to 3/4 cup unsweetened coconut milk, almond milk, or cashew milk
- 1/2 tsp vanilla extract
- Coconut oil for the pan
Instructions
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In a large bowl, whisk together the coconut flour, protein powder, sweetener, baking powder, cinnamon, salt, ginger, and cloves.
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Add the eggs, pumpkin puree, melted coconut oil, 1/2 cup coconut milk and vanilla extract. Whisk until smooth. Add additional milk as necessary.
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Heat a large skillet over medium high heat and add a little coconut oil. Once oil is melted, scoop two heaping tablespoons of batter onto skillet and spread into a 4 inch circle. You should be able to get 3 to 4 pancakes into the skillet.
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Cook until bottom is golden brown and top is set around the edges. Flip carefully and continue to cook until second side is golden brown. Repeat with the remaining batter.