Low Carb Pumpkin Pancakes (Keto + Easy!)

by FoodJanuary 24, 20210 Comments

 

It is time, my friends, for all things pumpkin flavored, and these soft, fluffy, decadent low carb pumpkin pancakes do not disappoint in the slightest!

Ingredients:

  • 2 eggs
  • 1/4 cup pumpkin puree
  • 1/2 cup almond flour
  • 1/4 cup whey protein isolate unflavored
  • 1 teaspoons pumpkin pie spice
  • 1/4 teaspoon kosher salt
  • 2 tablespoons swerve or lakanto (see sweetener notes below)
  • unsalted butter to cook pancakes

Instructions:

  • Place all ingredients (except butter) in a blender, in the order listed above.
  • Blend until ingredients are thoroughly combined — I usually stop my blender halfway through to scrape the sides, the dry ingredients like to stick in the corners and under the blade.
  • In a large nonstick skillet, melt a thin layer of butter over medium heat.
  • Pour the batter into your pan. I pour my pancakes one at a time in the center to keep them pretty!
  • Cook for about 3-4 minutes, or until your pancakes flip easily.
  • Flip to cook the other side. This side usually cooks a little faster, about 2 minutes. Your pancakes are done when they’re golden brown and cooked through.
  • Place on a plate and continue cooking the rest of the batter.
  • Serve warm and enjoy!

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