Keto Pumpkin Pancakes
Author: Vivica Menegaz
Recipe type: Breakfast
Cuisine: American
Serves: 6 pancakes
- Mix all wet ingredients in a large bowl with a whisk until frothy. (about 30 sec)
- In another bowl mix both flours, masala mix, salt, baking powder, stevia and Swerve.
- Slowly add dry ingredients to wet as you keep whisking.
- Once the batter is ready it should be semi-thick, but still pourable.
- If too dry, add ¼ cup of water.
- Heat a teaspoon of coconut oil in a small non stick pan and pour one ladle of batter in it.
- Cover with a lid and lower flame to low.
- Cook for about 2 to 3 minutes per side.
- You can use a lid or a plate to help flip the pancake.
- Serve immediately sprinkling with more masala mix and garnishing with whole hazelnuts.
- You can serve with coconut cream on top.
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 https://thenourishedcaveman.com/keto-gluten-free-pumpkin-pancakes
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