Keto Pumpkin Pancakes


  • 1/2 cup almond flour
  • Pinch of stevia extract
  • ½ tsp pumpkin spice
  • ½ tsp cinnamon
  • ½ tsp baking powder
  • 3 large eggs
  • ¼ cup pumpkin puree


  • In a medium bowl add the dry ingredients (almond flour, stevia, pumpkin spice, cinnamon, and baking powdeand whisk.
  • Add pumpkin puree and eggs, continue whisking until homogenous, the result should be a liquid batter, but not runny.
  • Preheat a griddle or nonstick skillet to medium heat, spray with oil and using a ⅓ measuring cup pour batter, let it cook until the pancake has bubbles and flip, cook the other side for about 2 minutes and remove.
  • Repeat the process until you have utilized all the batter.
  • Serve warm and with your favorite toppings.