Fluffy Low Carb Keto Sugar Free Pumpkin Pancakes
Servings 10 pancakes
Calories 112kcal
Ingredients
- 4 eggs room temperature
- ½ cup pumpkin puree (not pumpkin pie filling)
- 1 cup Unsweetened Coconut Milk or unsweetened almond milk if no nut allergies
- ½ cup coconut flour
- 2 teaspoon vanilla extract
- 1 teaspoon Pumpkin Liquid Stevia
- ½ teaspoon cinnamon
- 2 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- 1 teaspoon baking soda
- 4 tablespoon avocado oil or coconut oil for frying pancakes
Instructions
- Blend all ingredients into a high powered blender or food processor and blend until smooth.
- Heat 2 tablespoon avocado oil in a large skillet over medium heat.
- Use ¼ cup measuring cup to fill pancake batter.
- Make 5 pancakes in a single layer in pan.
- Flip over once batter is bubbling around edges and center, about 5 minutes.
- Cook an additional 5 minutes on this side.
- Heat remaining 2 tablespoon oil and finish cooking another 5 pancakes.
- Enjoy immediately topped with butter and choice of sugar free syrup.
- Store leftover pancakes in an airtight container in the fridge for up to 5 days. Reheat in a toaster oven for 2-3 minutes or microwave.
Notes
Net Carbs: 2 grams for 1 pancake
Nutrition info does not include oil for frying.
Recipe first published in October 2015.
Nutrition
Serving: 1pancake | Calories: 112kcal | Carbohydrates: 5g | Protein: 4g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 65mg | Sodium: 197mg | Potassium: 117mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2003IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg