Low Carb & KETO  Pumpkin Pancakes

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Full of flavor, this keto pumpkin pancakes variation of my regular keto blender pancakes recipe is sure to delight the taste buds!

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4 large eggs 3/4 cup almond milk 1/4 cup avocado oil 2 teaspoons vanilla extract 2 1/2cups almond flour 1/3 cup Swerve Powdered Sweetener 2 teaspoons baking powder 1 tbsp Pumpkin Pie Spice 1/2 cup Pumpkin Puree ¼ teaspoon salt Coconut Oil for griddle

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Put all the ingredients, except the coconut oil, into a high-powered blender and blend until mixed through.  

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Allow the pancake batter to rest while you heat the griddle to 300 degrees F.

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Pour ¼ cup of batter onto the griddle for each pancake.

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Once the pancake has bubbles popping on top and cooked over ½ way through, flip it over and continue to cook until golden brown on both sides.

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Add a tbsp of butter, your favorite low carb syrup, and enjoy!

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Grab all the recipe details and nutritional information below,  via the link!