Keto Pumpkin Pancakes

"The best way to start off an Autumn morning is with keto pumpkin pancakes. As the weather turns these Fall flavored pancakes are fluffy, scrumptious and will keep you full all morning long!"

Key Ingredient

Pumpkin Puree

– eggs – cream cheese, softened – pumpkin puree – coconut flour – heavy whipping cream – monkfruit, or other favorite sweetener – baking powder

Keto Pumpkin Pancakes Ingredients

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Keto Pumpkin Pancakes

Yield

8 Servings

PROTEIN

4.4g

Time

11 Minutes

TOTAL CARBS

5.1g

1. Add all ingredients to a blender.

Add ingredients

2. Blend ingredients until combined and smooth.

Blend until smooth

3. Pour pumpkin pancake batter onto a preheated electric griddle or skillet set to low heat. Pour enough batter to make a pancake about 3 inches in diameter. Smaller keto pancakes are easier to flip. Cook until the edges are set and a spatula can easily slip under the pancake.

Pour it

4. Flip each pancake once the edges are set and continue cooking for another 3 minutes.

Flip pancakes

Visit KetoFocus for more Tips and Notes on making the BEST Keto Keto Pumpkin Pancakes!

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Enjoy!

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