Keto Pumpkin Pancakes
A perfect breakfast in the fall, these keto pumpkin pancakes are delicious and filling.
Ingredients
- 1Tbsp.avocado oil
- 2.5oz.almond flour
- 2tsp.baking powder
- 1servingPumpkin Caramel Spice Keto Chow
- 0.5Tbsp.sweetenererythritol, allulose, or xylitol
- 2Tbsp.pumpkin pie spice
- 3Tbsp.pumpkin puree
- 0.25cup+ 2 Tbsp. milk of your choiceFairlife, almond, etc.
- 4eggs
Instructions
- Preheat a large skillet over a medium heat with the avocado oil.
- Place the dry ingredients (almond flour, baking powder, Keto Chow, sweetener, and pumpkin pie spice) in a medium bowl and whisk together.
- Add the pumpkin puree, milk, and eggs. Whisk with a hand mixer until mixed and free of lumps.
- Using a 1/4 cup, scoop batter onto the hot skillet, as many as will fit with room for spreading.
- Cook for 2 1/2 minutes and then flip onto the other side, cooking for 1 1/2 minutes.
- Serve with sugar-free syrup or butter.
Notes
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Nutrition
Serving: 57g.Calories: 117kcalCarbohydrates: 5.23gProtein: 8.99gFat: 7.58gSaturated Fat: 1.43gPolyunsaturated Fat: 1.44gMonounsaturated Fat: 3.86gTrans Fat: 1.43gCholesterol: 95.7mgSodium: 264.33mgPotassium: 325.49mgFiber: 1.61gSugar: 1.3gVitamin A: 142.12IUVitamin C: 15.8mgCalcium: 219.04mgIron: 1.4mgSugar Alcohol: 0.92gNet Carbs: 2.7g