LOW CARB PUMPKIN PANCAKES and WAFFLES

These LOW CARB Pumpkin Pancakes are a delicious, sugar-free breakfast option for you and your family!

Check out these eight health benefits of consuming pumpkin and pumpkin seeds.

Cook up this autumn-inspired recipe for a great start to your day!

Our family original keto pancake recipe can be found here and you can easily add the pumpkin to that recipe as well.

Ingredients:

• 3/4 cup canned organic pumpkin
• 1½ cups coconut  or almond milk 
• 1/2 cup coconut flour or you can use 1 cup of fine organic almond flour
• 1/4 tsp sea salt
• 1/2 tsp baking powder
• 1/2 tsp ceylon cinnamon
• 1 packet of KETO KREME

Don't know where to get the ingredients, then check out my favorite products here. 


Directions:

• In a medium-sized bowl, combine the pumpkin and coconut milk. 
• In a separate bowl mix together the dry ingredients, including the KETO KREME. Feel free to add all spice or other spices you want, such as a ginger.
• Slowly add the dry ingredients into the wet. Continue to mix until thickened.
• Heat iron skillet with some coconut oil over medium heat. Pour spoonfuls of batter onto skillet. Cook for 2-4 minutes until bottom is cooked. 
• Then flip to cook all the way through.
• Serve warm, top with organic grassfed butter and enjoy!

🎃 ~ Recipe ~ 🎃

• 1 pkg Keto//KREME FFT® 
• 2 Tbsp Almond Flour 
• 2 Eggs 
• 2 Tbsp melted butter
• 1/3 cup Organic Canned Pumpkin
• 1/3 cup Heavy whipping cream 
• 1/2 tsp baking powder 
• 1/4 tap vanilla 
• 1 tsp cinnamon
• 1/4 teaspoon nutmeg
• Mix above ingredients in a shaker bottle and pour onto greased waffle iron. 

Enjoy 😋

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