Ingredients:

  • 1 cup (96g) superfine almond flour
  • 2 tbsp (14g) coconut flour
  • 1 tsp (4g) baking powder
  • 1 tsp (2g) pumpkin pie spice
  • 1/4 tsp (1.5g) salt
  • 2 tbsp (24g) monk fruit sweetener
  • 1/2 cup (122g) unsweetened pumpkin puree
  • 2 large eggs
  • 2 tbsp (30ml) unsweetened almond milk
  • 1 tsp (5ml) vanilla extract
  • 2 tbsp (28g) melted grass-fed butter

Instructions:

  1. Whisk the eggs, 122g pumpkin puree, 30ml almond milk, and 5ml vanilla extract in a bowl. Note: Mix until completely smooth to avoid pumpkin streaks.
  2. Fold in 96g almond flour, 14g coconut flour, 4g baking powder, 2g pumpkin spice, 1.5g salt, and 24g monk fruit.
  3. Stir the mixture until no dry clumps remain.
  4. Heat your skillet over medium low heat.
  5. Melt a small pat of butter in the pan until it sizzles.
  6. Scoop 1/4 cup of batter onto the pan.
  7. Flatten the batter into a 4 inch circle using the back of a spoon. Note: Keto Pumpkin Pancakes don't spread on their own like wheat batter.
  8. Cook for 3-4 minutes until the edges look set and bubbles form on top.
  9. Flip carefully and cook for another 2-3 minutes.
  10. Remove once they are a deep mahogany gold and feel springy.