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Pancake Pumpkin

Low-Carb Keto Pumpkin Pancakes

This Low-Carb Keto Pumpkin Pancakes is best alternatives toyour classic pancakes.
Packed with nutritional values and good for those people who has dietary plans.A pumpkin, from a botanist's perspective, is a fruit because it's a product of the seed-bearing structure of flowering plants. Vegetables, on the other hand, are the edible portion of plants such as leaves, stems, roots, bullbs, flowers, and tubers.
Highly Nutritious and Particularly Rich in Vitamin A, Packs Vitamins That May Boost Immunity.
A pancake is a flat cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk and butter and cooked on a hot surface such as a griddle or frying pan, often frying with oil or butter.
Prep Time 30 mins
Cook Time 30 mins
Course Breakfast
Cuisine Low carb
Servings 6
Calories 221 kcal

Equipment

  • Large bowl mix
  • Pan

Ingredients
  

  • 1/2 cup coconut flour
  • 1/4 cup vanilla egg white protein powder or whey protein powder
  • 1/4 cup Swerve Sweetener
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 tsp ginger
  • 1/4 tsp cloves
  • 6 large eggs
  • 1/2 cup pumpkin puree
  • 3 tbsp coconut oil melted
  • 1/2 to 3/4 cup unsweetened coconut milk almond milk, or cashew milk
  • 1/2 tsp vanilla extract
  • Coconut oil for the pan

Instructions
 

  • In a large bowl mix all together the coconut flour, protein powder, sweetener, baking powder, cinnamon, salt, ginger, and cloves. Add the eggs, pumpkin puree, melted coconut oil, 1/2 cup coconut milk and vanilla extract mix all together until smooth add milk if needed. In a large pan over a medium heat with a little coconut oil pour batter and spread to form a circle. cook until golden brown both sides, repeat to the remaining batter

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