Fluffy Keto Thanksgiving Breakfast Pumpkin Pancakes
How to Make It
Step 1
Beat the eggs in a large bowl. Add the pumpkin puree, almond butter, almond milk, Greek yogurt, and vanilla extract. Whisk together until a smooth consistency.
Step 2
Add almond flour, coconut flour, erythritol, pumpkin pie spice, ground flaxseed, baking soda, and salt. Whisk until fully incorporated and no lumps remain. The batter will be quite thick. Place one tablespoon of butter in a small bowl and melt it in the microwave for 20-30 seconds, then whisk it through the batter.
Step 3
Melt a knob of butter in a pan or griddle set over medium heat. You can also use coconut oil, avocado oil, or cooking spray. Use a 1/4 cup scoop to measure the batter per pancake and drop it into the pan. Use the back of a spoon to gently shape into rounds.
Step 4
Cook for a couple of minutes or until bubbles begin to form on the top. Use a spatula to gently flip over, and cook for a further 1-2 minutes, or until golden brown and the middle is cooked through.
Step 5
Transfer to a dish and set aside. Add more butter to the pan and repeat with the remaining batter.
Step 6
Stack the pancakes on a serving dish. Drizzle with Keto syrup or any other toppings of choice. Remember this stack serves 4! Enjoy!
Ingredients
- Raw egg – 3 medium
- Pumkin Puree – 4 tbsp
- Almond butter, unsalted – 2 tbsp
- Almond milk, plain or original, unsweetened – 2 tbsp
- Greek yogurt, plain, nonfat – 2 tbsp
- Vanilla extract – 0.5 tsp
- Pumpkin Pie Spice – 1.5 tsp
- Unsalted butter – 2 tbsp
- Erythritol Granulated – 0.33 cup
- Almond flour – 0.75 cup
- Coconut flour – 1 tbsp
- Flaxseed / Linseed (Powder / Ground / Milled) – 1 tbsp
- Baking soda – 0.5 tsp
- Salt – 0.5 tsp