Description
This Pumpkin Spice Pancake Recipe makes delicious, low carb and keto friendly pumpkin pancakes with canned pumpkin and pumpkin spice. Perfect for Fall mornings! Keto, low carb
Ingredients
Scale
For pancakes:
- 1/2 cup almond flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/2 tablespoon of heavy whipping cream
- 2 tablespoons almond milk
- 1 tbsp coconut oil
- 1/4 cup canned pumpkin
- 1/4 tsp pumpkin spice
- optional Stevia to taste (if you want these a little sweeter, I don’t think it needs it)
For cream cheese icing:
- 3 tbsp cream cheese
- 1 tbsp sweetener
- 1/4 cup whipping cream
- 2 tbsp butter
- 1 tsp vanilla
- Dash of cinnamon (optional)
Instructions
- In a bowl, mix everything together until it forms a batter. If it’s too thick, add a little more almond milk or heavy cream.
- Cook in butter (or oil of choice) for about 3-5 minutes per side, until little bubbles start to appear.
- To keep warm, put in microwave or oven on lowest heat setting.
- Top with whatever your heart desires: slivered almonds, berries, homemade whip cream, syrup, peanut butter, etc.
- To make icing: add everything into a bowl and use a mixer to whip it until it’s well combined.
Notes
Notes: you will have extra icing. You can cut the recipe in half if desired but I just made extra for more pancakes.