Keto Pumpkin Pancakes Recipe – Easy Low Carb Coconut Flour Pancakes

Keto Pumpkin Pancakes Recipe – Easy Low Carb Coconut Flour Pancakes – Simple to prepare – Healthy & Gluten Free with no flour.

Keto Pumpkin Pancakes stack with whipped cream

With pumpkin season coming up, there are loads of low carb pumpkin recipes which you can still enjoy.

It’s easy to  adapt old carby favourites, by reducing the carby ingredients (pumpkin) and increasing nourishing keto ingredients like eggs and coconut flour.

Pumpkin Pancakes Batter

When you prepare the Keto Pumpkin Pancakes Recipe, you simply whisk all of the ingredients together, except the coconut flour. Whisk until smooth and then add the coconut flour to create the pancake batter.

Frying pumpkin pancakes

You may need to add additional coconut flour to thicken or cream to thin the batter to perfection.

Easy Low Carb Pumpkin Pancakes

Keto Pumpkin Pancakes Recipe

  1. In a bowl, whisk together the eggs, pumpkin, cinnamon, vanilla and stevia.
  2. When smooth, whisk in the coconut flour.
  3. Add cream if the batter needs thinning or more coconut flour if it’s too thin.
  4. Heat butter or coconut oil in a frying pan.
  5. When hot, drop a tablespoon or two per pancake.
  6. Cook until golden on both sides and cooked through.
  7. Serve, topped with whipped cream.

As you can see, these pancakes are easy to prepare and make the perfect, indulgent keto breakfast.

Keto Pumpkin Pancakes Recipe - Easy Low Carb Coconut Flour Pancakes - Simple to prepare - Healthy & Gluten Free with no flour.

Keto Pumpkin Pancakes stack with whipped cream

Keto Pumpkin Pancakes Recipe

Ingredients

  • 2
    Eggs
  • 2
    Tablespoons
    Pumpkin Puree
  • 1/4
    teaspoon
    Ground Cinnamon
  • 1/4
    teaspoon
    Vanilla Extract
  • 1
    teaspoon
    Stevia
  • 2
    Tablespoons
    Coconut Flour
  • 2-3
    Tablespoons
    Cream
    Optional
  • Butter or Coconut Oil
    for frying

Instructions

  1. In a bowl, whisk together the eggs, pumpkin, cinnamon, vanilla and stevia.

  2. When smooth, whisk in the coconut flour.

  3. Add cream if the batter needs thinning or more coconut flour if it’s too thin.

  4. Heat butter or coconut oil in a frying pan.

  5. When hot, drop a tablespoon or two per pancake.

  6. Cook until golden on both sides and cooked through.

  7. Serve, topped with whipped cream.

More Easy Keto Recipes:

Bulletproof Hot Chocolate

Chocolate Mousse

Lemon Cookies

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Breakfast in Five

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