Description
Savory Keto Pumpkin Pancakes offer a delightful twist on traditional pancakes, infusing the essence of fall into a low-carb breakfast favorite.
Ingredients
Scale
- 1 cup pumpkin puree
- 2 large eggs
- 1/4 cup coconut flour
- 1/2 cup almond flour
- 1/4 cup grated Parmesan cheese
- 1/4 cup unsweetened almond milk
- 2 tbsp olive oil
- 1 tsp baking powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp sea salt
- 1/4 tsp ground black pepper
- Optional toppings: sour cream, chives, shredded cheese
Instructions
- In a large mixing bowl, combine the pumpkin puree and eggs. Whisk until well combined.
- Add the coconut flour, almond flour, grated Parmesan cheese, almond milk, and olive oil to the pumpkin mixture. Stir until all ingredients are fully incorporated.
- Sprinkle the baking powder, garlic powder, onion powder, sea salt, and black pepper into the batter. Mix until the batter is smooth and there are no clumps.
- Heat a non-stick skillet over medium heat and add a small amount of olive oil to coat the bottom.
- Pour 1/4 cup of batter for each pancake onto the hot skillet. Cook for 2-3 minutes on each side or until the pancakes are golden brown and cooked through.
- Repeat with the remaining batter, adding more olive oil to the skillet as needed.
- Serve the pancakes hot with your choice of optional toppings.
Notes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 200
- Sugar: 2 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 70 mg
Keywords: Savory Keto Pumpkin Pancakes