Light & Fluffy Keto Pumpkin Pancakes Recipe
Craving low carb pumpkin pancakes? These keto pumpkin pancakes are light, thick, fluffy and the perfect breakfast for fall!
- 1/2 cup coconut flour
- 1/4 cup lakanto monkfruit or Swerve
- 2 tsp baking powder
- 3 whole eggs
- 4 oz cream cheese softened
- 1/2 cup pumpkin puree
- 1/3 cup heavy whipping cream
- 1 tsp Vanilla Extract
Mix all the ingredients in a high-speed blender or use a hand mixer to whisk in a large mixing bowl until ingredients are fully incorporated and batter has consistency.
Heat up an electric griddle or pan on medium-high heat. Drizzle some olive oil or add a bit of butter to heated pan.
Pour about 1/4 cup of batter for each pancake. Cook for roughly 3-4 minutes on each side or until golden brown. Once edges begin to bubble or are slightly golden brown, it is ready to flip.
Serve with a pat of butter and enjoy!