Keto Pumpkin Pancakes
Recipe type: Breakfast
Cuisine: American
Serves: 6 pancakes
  1. Mix all wet ingredients in a large bowl with a whisk until frothy. (about 30 sec)
  2. In another bowl mix both flours, masala mix, salt, baking powder, stevia and Swerve.
  3. Slowly add dry ingredients to wet as you keep whisking.
  4. Once the batter is ready it should be semi-thick, but still pourable.
  5. If too dry, add ¼ cup of water.
  6. Heat a teaspoon of coconut oil in a small non stick pan and pour one ladle of batter in it.
  7. Cover with a lid and lower flame to low.
  8. Cook for about 2 to 3 minutes per side.
  9. You can use a lid or a plate to help flip the pancake.
  10. Serve immediately sprinkling with more masala mix and garnishing with whole hazelnuts.
  11. You can serve with coconut cream on top.
Nutrition Information
Serving size: 2 pancakes Calories: 443 Fat: 35 grams Carbohydrates: 5 grams NET Fiber: 7 grams Protein: 21 gr
Recipe by The Nourished Caveman at