Keto Pumpkin Spice Pancakes
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Servings: 2
Ingredients:
– 1 cup almond flour
– 1/4 cup canned pumpkin puree (unsweetened)
– 3 large eggs
– 1 teaspoon baking powder
– 1 teaspoon pumpkin pie spice
– 1/2 teaspoon vanilla extract
– 1/4 teaspoon salt
– 2 tablespoons erythritol or your preferred low-carb sweetener
– 1/4 cup unsweetened almond milk (or any low-carb milk alternative)
– Coconut oil or butter for cooking 
Instructions:
1. In a mixing bowl, combine almond flour, baking powder, pumpkin pie spice, erythritol, and salt.
2. In another bowl, whisk together the pumpkin puree, eggs, vanilla extract, and almond milk until smooth.
3. Gradually add the wet ingredients into the dry ingredients, stirring until fully combined. The batter may be thick; you can adjust the consistency with a little more almond milk if needed.
4. Preheat a non-stick skillet or griddle over medium heat and add a small amount of coconut oil or butter.
5. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on top and edges look set.
6. Flip each pancake carefully and cook for another 2-3 minutes until golden brown. Repeat with remaining batter.
7. Serve warm, topped with a sprinkle of pumpkin pie spice or your favorite sugar-free syrup.
Micronutrients per serving (about 3 pancakes):
– Calories: 340
– Protein: 14g
– Fat: 28g
– Fiber: 6g
– Vitamin A: 8000 IU
– Calcium: 180mg
– Iron: 2mg
This recipe offers a delicious and filling low-carb breakfast option that’s friendly for a diabetic diet, packed with nutrients, and tastes like fall in every bite. Enjoy!
