These Fluffy Keto Pumpkin Pancakes have just the right amount of pumpkin spice and taste delicious.
I use coconut flour in my recipes since my oldest daughter is allergic to almonds. Coconut flour and almond flour are not 1:1 substitution. If you’d like to use almond flour instead of coconut flour, you’ll need 4x as much.
Fluffy Keto Pancakes
Course: BreakfastCuisine: American Servings: 4 Calories: 176kcal
Ingredients
4 eggs
1 egg white
3 tbsp coconut flour
2 oz cream cheese, softened
1/4 cup pumpkin puree
2 tbsp Swerve Confectioners
1 tbsp pumpkin pie spice
2 tbsp coconut oil, melted
1/2 tsp baking powder
1 tsp vanilla
dash of salt
Instructions
Put all ingredients in a blender and blend on high until thoroughly combined. Allow batter to rest for 5 minutes.
Grease Skillet or griddle with butter.
Scoop approx 1/4 cup of batter onto hot griddle or skillet.
When you start to see bubbles in the top of the pancake flip carefully and cook the other side.
This recipe makes approx 8 pancakes. Serve with a keto friendly maple syrup.
Notes
The sugar alcohols from Swerve are not included in the nutritional information.
Nutrition
Calories: 176kcal | Carbohydrates: 6g | Protein: 9g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 165mg | Sodium: 187mg | Potassium: 216mg | Fiber: 2g | Sugar: 2g | Vitamin A: 52.4% | Vitamin C: 1.2% | Calcium: 11.5% | Iron: 8%