Enjoy a delicious and guilt-free breakfast with these Low Carb Sugar Free Pumpkin Pancakes. Made with almond flour and pumpkin puree, they are perfect for those looking for a low-carb and sugar-free pancake option.
Ingredients: 1 cup almond flour. 2 tablespoons coconut flour. 2 teaspoons baking powder. 1/2 teaspoon pumpkin spice. 1/4 teaspoon cinnamon. 1/4 teaspoon salt. 1/3 cup canned pumpkin puree. 2 large eggs. 2 tablespoons unsweetened almond milk. 2 tablespoons erythritol or your preferred sugar substitute. 1 teaspoon vanilla extract. Butter or oil for cooking as needed.
Instructions: Put baking powder, pumpkin spice, cinnamon, salt, almond flour, and coconut flour in a bowl. The canned pumpkin puree, eggs, almond milk, erythritol, and vanilla extract should all be mixed together well in a different bowl. Mix the dry and wet ingredients together until you get a smooth batter. Put a nonstick skillet or griddle over medium-low heat and add a little butter or oil to coat the bottom. Place pancakes on the pan by pouring 1/4 cup of the batter at a time. About two to three minutes later, when the edges begin to set and small bubbles appear on top, the food is done. The pancakes should be cooked through and golden brown after being turned over and cooked for an extra two to three minutes on the other side. Take the pancakes out of the pan and cook the rest of the batter in the same way. You can serve the Low Carb Sugar Free Pumpkin Pancakes hot with sugar-free syrup or toppings of your choice.
Prep Time: 10 minutes
Cook Time: 15 minutes
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