Monday, October 16, 2017


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

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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.

  • 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. 
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  • 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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