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:
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

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!


- 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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