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    Best Keto Pumpkin Pancakes Recipe

    How to make Keto Pumpkin Pancakes with coconut flour!

    The perfect healthy breakfast or brunch these keto pumpkin pancakes are destined to become your favorite pancake recipe!

    Made with coconut flour and plant-based milk, and flavored with vanilla, ginger, cloves and cinnamon they will fuel you with energy and satisfy your sweet tooth without the extra carbs.

    Easy to make and share, they will make any day extra special!

    How To Make Keto Pumpkin Pancakes

    For this yummy breakfast pumpkin pancake recipe you’ll need:

    • 5 large Eggs
    • 1/2 cup Pumpkin Puree
    • 1/2 cup Coconut Milk
    • 1/2 cup Coconut Flour
    • 1/4 cup Erythritol
    • 1 tsp Baking Powder
    • 1 tsp Cinnamon
    • 1/2 tsp Ginger ground
    • 1/2 tsp Cloves ground
    • 1/2 tsp Vanilla Extract
    • 1/4 tsp Salt
    • 4 tbsp Coconut Oil
    • 1 tbsp Butter

    To get started, grab a mixing bowl and combine the coconut flour, Erythritol, baking powder, cinnamon, salt, ginger and cloves.

    Combine the eggs, pumpkin puree, coconut oil, coconut milk and vanilla extract and keep whisking until you get a nice smooth batter.

    Grab a wide nonstick pan and heat your butter, from here you’re going to want to work in batches.

    Pour in dollops of the batter to make the pancakes and cook for 30 seconds to 1 minute on each side until golden brown.

    Serve these delicious pancakes hot!

    You can add sugar-free syrup, fresh keto-friendly fruit, yogurt or cream cheese as well.

    Enjoy!

    Keto Pumpkin Pancakes Recipe

    Print
    Course: Breakfast
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Servings: 8
    Calories: 183kcal

    Ingredients

    • 5 large Eggs
    • 1/2 cup Pumpkin Puree
    • 1/2 cup Coconut Milk
    • 1/2 cup Coconut Flour
    • 1/4 cup Erythritol
    • 1 tsp Baking Powder
    • 1 tsp Cinnamon
    • 1/2 tsp Ginger ground
    • 1/2 tsp Cloves ground
    • 1/2 tsp Vanilla Extract
    • 1/4 tsp Salt
    • 4 tbsp Coconut Oil
    • 1 tbsp Butter

    Instructions

    • In a mixing bowl, combine the coconut flour, Erythritol, baking powder, cinnamon, salt, ginger, and cloves.
    • Add the eggs, pumpkin puree, coconut oil, coconut milk and vanilla extract. Whisk to get a smooth batter.
    • Heat the butter in a wide non-stick pan and working in batches, pour dollops of the batter to make pancakes. Cook each pancake for 30 seconds to 1 minute on each side.
    • Serve hot with sugar free syrup, fresh fruit, yogurt or cream cheese.

    Notes

    Net Carbs: 4g

    Nutrition

    Nutrition Facts
    Keto Pumpkin Pancakes Recipe
    Amount Per Serving (2 pancakes)
    Calories 183 Calories from Fat 139
    % Daily Value*
    Fat 15.4g24%
    Saturated Fat 11.3g71%
    Cholesterol 106mg35%
    Sodium 126mg5%
    Potassium 176mg5%
    Carbohydrates 8g3%
    Fiber 4g17%
    Sugar 1.3g1%
    Protein 5g10%
    Calcium 53mg5%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried our recipes? Let us know on Instagram!Mention @keto.diet.yum or tag #ketodietyum!

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    Chelf
    Chelfhttp://www.chelf.net/
    Chelf is a coffee-addict chef with a degree in personal nutrition, food biochemistry and social media marketing. Based in Greece, she left her heart in England where she had the best tomato soup ever. You'll find her in her "kitchen factory" where she cooks up delicious treats while listening to heavy metal tunes.

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