Pumpkin Pancakes

November 22, 2019 1 min read

Easy KETO Pumpkin Pancakes

  • 1 cup almond meal
  • 2 tablespoons butter
  • 2 large eggs
  • ¼ cup sour cream
  • ¼ teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • ¼ cup pumpkin puree
  • 1 teaspoon baking powder
  1. Mix eggs, pumpkin, sour cream, and butter.
  2. Mix almond flour, pumpkin spice, baking powder, and salt in a separate bowl.
  3. Slowly add wet ingredients to dry until smooth.
  4. Put a cast iron skillet on medium heat. Grease with butter.
  5. Use 1/3 cup pancake mix per pancake.
  6. When the pancakes begin to bubble at the top, flip. Make sure they have browned a bit at the edges first.
  7. Flip and cook for an additional 1 minute. Both sides should be browned.
  8. Remove from pan
  9. Serve and enjoy!
** Nutrition per serving: 8 Servings, Each has Calories 141.18, Fat 12.59g, Protein 5g, Carbs 3.53g

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