Keto Pumpkin Pancakes
Fluffy, sugar free and gluten free, these healthy Pumpkin Pancakes are nutrient dense to start your day right! Check out the macro nutrients! Only 9 ingredients and ready in 20 minutes. Keto too.?
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Ingredients
Mash
- 1 oz Banana (about 2 inches of banana)
- 1 oz Cream Cheese (full fat) (oz marked on package)
- 5 Tbsps Pumpkin Puree
Beat
- ½ t Vanilla Extract
- 1 each Egg, large
Mix
- 1 tablespoon Coconut Flour
- ¾ t Cinnamon
- ¼ t All Spice (optional)
- ½ t Baking Powder
Instructions
Mash
- Heat the skillet on a medium low heat.
- Mash the banana, cream cheese and pumpkin puree in a bowl with a fork. Small lumps are OK.
Beat
- Add the vanilla and egg and beat until well combined.
Mix
- Add all of the dry ingredients and mix well.
- Pour the batter into the skillet. Makes 3 pancakes using about ⅓ cup of batter for each.
- The tops will bubble similar to regular pancake batter. Let them cook a little longer until you see the edges of the top begin to cook. Flip and cook up to two minutes. The trick is low and slow. Total cook time is 10 minutes or less.
Notes
Equipment: Bowl, fork, skillet.
Replace the coconut flour with ½ cup of any other flour.