Low-Carb Pumpkin Pancakes
Ingredients:
1/2 cup almond flour
1/4 cup pumpkin puree (unsweetened)
2 large eggs
1 tablespoon coconut flour
1 teaspoon vanilla extract
1/2 teaspoon pumpkin pie spice (or cinnamon)
1/2 teaspoon baking powder
Pinch of salt
1-2 tablespoons sweetener (optional: stevia, erythritol, or your preferred low-carb sweetener)
1 tablespoon unsalted butter or coconut oil (for cooking)
Instructions:
Mix the Ingredients:
In a medium bowl, whisk together the almond flour, coconut flour, pumpkin pie spice, baking powder, and salt.
In a separate bowl, whisk the eggs, pumpkin puree, vanilla extract, and sweetener (if using).
Combine the wet and dry ingredients, stirring until smooth.
Cook the Pancakes:
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or coconut oil.
Pour about 2 tablespoons of batter per pancake onto the skillet, gently spreading it out into small circles.
Cook for about 2-3 minutes on each side, until the pancakes are golden brown and cooked through. Flip carefully, as they can be delicate.
Serve:
Serve the pancakes warm with your favorite low-carb toppings, such as sugar-free syrup, whipped cream, or a sprinkle of cinnamon.
These low-carb pumpkin pancakes are light, fluffy, and full of pumpkin spice flavor, perfect for a guilt-free breakfast!