Low Carb Pumpkin Pancakes





1/4 cup pumpkin puree

1/4 cup coconut flour

3 eggs

3 tbsp almond milk (I used unsweetened vanilla)

1-1/2 packets of stevia (or other sugar substitute equal to 1 tbsp of sugar)

2 to 3 tbsp butter, melted

1 tsp cinnamon

1 tsp vanilla

1/4 tsp baking soda

a pinch of nutmeg

a pinch of salt, optional


In a large bowl, mix together wet ingredients. In a separate, mix together the dry ingredients.

Add the dry ingredient mixture to the wet ingredient mixture and combine til smooth.

Heat a griddle or skillet over medium heat. Grease pan with butter or coconut oil.

Cook pancake for 3 to 4 mins per side until golden brown.


Makes 5 to 6.

Serves 2 to 3.