Low-Carb Pumpkin Pancakes

This recipe is shared with permission from ketoconnect.net. Click here for the original recipe and notes, and explore their website for lots of other low-carb recipe ideas.

Yield: 6 pancakes

Ingredients:

• 2 large eggs
• 1 large egg white
• 1/4 cup 100% pumpkin puree, canned
• 3 tablespoons butter, melted and cooled
• 2 teaspoons low-carb sugar substitute
• 20 drops liquid stevia
• 3 tablespoons unsweetened almond milk
• 1 teaspoon vanilla extract
• 1/2 cup almond flour
• 3 tablespoons coconut flour
• 1 teaspoon baking powder
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon pink Himalayan salt
• Cooking spray or 1 tablespoon butter

Instructions:

1. In a large bowl, beat eggs until combined (save the egg white for a later step), then whisk in pumpkin, cooled butter, erythritol, stevia, milk, and vanilla. Mix until smooth.
2. Add almond flour, coconut flour, baking powder, pumpkin pie spice, and salt, stirring until batter is combined.
3. In a separate bowl, whip the egg white to stiff peaks, then gently fold into the batter. Allow batter to rest for 3-5 minutes. This helps the batter thicken.
4. Meanwhile, preheat a griddle or a large skillet on medium-low heat. Spray cooking surface generously with cooking spray (or use a tablespoon of butter).
5. Drop about 1/4 cup of batter onto the griddle. Cook 3-5 minutes, until edges are golden brown and bubbles form on the top. GENTLY flip and cook another 2-4 minutes or until golden brown and the middle is cooked through.
6. Serve with fresh whipped cream, butter, sugar-free syrup, toasted pecans, or your desired toppings.

Nutritional Information for 1 Serving:

Calories: 153, Fat: 13g, Carbs: 6g, Fiber 3g, Sugar 1g, Protein 5g