Pumpkin Pancakes (Low-Carb)
These low-carb Pumpkin Pancakes are a delicious fall treat, perfect for a cozy breakfast. Light, fluffy, and full of pumpkin spice flavor!
Ingredients
- 4 large eggs
- 1 tablespoon sugar-free maple syrup
- 1/3 cup pumpkin puree
- 1 teaspoon cinnamon
- 1 cup almond flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 1/4 cup unsweetened almond milk
- 1 tablespoon water optional, to thin the batter
Instructions
- In a mixing bowl, combine the eggs, pumpkin puree, almond milk, and sugar-free maple syrup. Whisk everything until fully blended.
- Gradually add in the almond flour, pumpkin pie spice, baking powder, and cinnamon. Stir until the batter is smooth and lump-free.
- If you'd like to thin out the batter, add 1-2 tablespoons of water and mix well.
- Heat a skillet or griddle over medium heat. Pour about ¼ to ⅓ cup of batter per pancake onto the skillet. Cook each side for around 3 minutes or until the pancakes turn golden.
- Once cooked, remove from the skillet and enjoy your warm, delicious pancakes!