1 teaspoon pumpkin pie spice (or ½ teaspoon cinnamon and ½ teaspoon nutmeg)
½ teaspoon salt
2 tablespoons erythritol or another keto-friendly sweetener (adjust to taste)
Wet Ingredients:
3 large eggs
½ cup canned pumpkin puree (not pumpkin pie filling)
¼ cup unsweetened almond milk (or coconut milk)
1 teaspoon vanilla extract
2 tablespoons melted butter or coconut oil
Instructions
Mix Dry Ingredients:
In a large bowl, whisk together the almond flour, coconut flour, baking powder, pumpkin pie spice, salt, and erythritol until well combined.
Mix Wet Ingredients:
In another bowl, beat the eggs and then add the pumpkin puree, almond milk, vanilla extract, and melted butter. Mix until smooth.
Combine:
Pour the wet ingredients into the dry ingredients. Stir until just combined. The batter should be thick. If it’s too thick, you can add a little more almond milk to reach your desired consistency.
Cook the Pancakes:
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
Pour about ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes on one side until bubbles form on the surface, then flip and cook for an additional 2-3 minutes until golden brown.
Serve:
Serve warm with your favorite keto-friendly toppings, such as sugar-free syrup, whipped cream, or a sprinkle of extra pumpkin pie spice.
Tips
Storage: Leftover pancakes can be stored in an airtight container in the fridge for up to 3 days or frozen for longer storage.
Serving Size: This recipe makes about 4-6 pancakes, depending on the size.
Variations: Feel free to add chopped nuts or sugar-free chocolate chips to the batter for extra flavor!
