Keto Grain-free Pumpkin Pancakes
These pancakes will bring on all the fall feels! Delicious, good for you pumpkin makes up the base of these pancakes. Spiced with cinnamon, these pancakes will leave you feeling satisfied.
How to Make It
Step 1
Whisk all the dry ingredients together.
Step 2
Add in the wet ingredients and whisk until combined.
Step 3
Heat a large nonstick saute pan over medium-high heat. Add in 2 teaspoons of avocado oil and spread it evenly in the pan by tilting it. Using a 1 oz cookie scoop, scoop 3-4 pancakes into the pan. Turn the heat down slightly. Cook on the first side until puffed and bubbles are starting to form on top, about 2-3 minutes. Flip and continue to cook on the other side for 1-2 minutes or until the pancakes are cooked through.
Step 4
Repeat with the remaining batter, adding 2 teaspoons of avocado oil to the hot pan before more batter is added. Serve hot with butter and sugar-free syrup on top.
Ingredients
- Coconut Flour – ¼ cup
- Almond Flour – 1 cup
- Baking Powder – ½ teaspoon
- Raw Egg – 4 large
- 100% Pure Pumpkin by Libby’s – ¼ cup
- Original Coconut Milk Unsweetened by Silk – ⅔ cup
- The Ultimate Icing Sugar Replacement by Swerve – 3 tablespoon
- Vanilla Extract – 1 teaspoon
- Cinnamon – ¼ teaspoon
- Coarse Kosher Salt by Morton – ⅛ tsp
- Avocado Oil – 10 teaspoon