Keto Pumpkin Pancakes

Ingredients

• Dry Ingredients:
  • 1 cup almond flour
  • 2 tablespoons coconut flour
  • 2 teaspoons baking powder
  • 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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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!