Pumpkin Pancakes
Servings: 4 pancakes
Calories: 141kcal
Print Recipe
Ingredients
Dry Ingredients
- 2 tablespoons coconut flour
- 2 tablespoons monkfruit or other low carb sweetener
- ¼ teaspoon salt
Wet Ingredients
- 2 large eggs
- 6 tablespoons pumpkin puree
- 2 tablespoons coconut milk
- 2 teaspoons coconut oil
Pumpkin Spice Mix
- ½ teaspoon cinnamon
- ¼ teaspoon ginger ground
- ⅛ teaspoon allspice ground
To Cook Pancakes
- 2 tablespoons butter for frying
Instructions
- Mix the wet ingredients with the pumpkin spice mixture in one large mixing bowl
- In another mixing bowl, add the dry ingredients and stir to combine.
- Combine the wet and dry ingredients and whisk until there are no lumps.
Cook in a pan
- Melt ½ teaspoon butter in a frying pan and pour a small amount of the batter in the pan, spreading out in a circle. Cook until bubbles appear around the sides.
- Flip over gently and cook on the other side.
- Repeat and use the remaining batter.
- Slater with your topping of choice, eat and enjoy!
Cook Pancakes in Mini Dash Griddle
- Preheat the mini dash griddle as per manufacturers instructions.
- Lightly spray the griddle with cooking spray.
- Spoon the pumpkin pancake mixture into the griddle, close it and cook for 3-5 minutes until cooked through.
- Serve with whipped cream or sugar-free maple syrup
Notes
Makes 4 pancakes
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by Spoonacular from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information
Nutrition
Serving: 1pancake | Calories: 141kcal | Carbohydrates: 4g | Protein: 4g | Fat: 12g | Fiber: 2g