Awwwww it finally feels like Fall here in Central Arkansas, so I got up, started coffee and bacon and whipped up some Keto Pumpkin Pancakes! I tweaked the same Almond Pancakes that we love, adding pumpkin and spice. I really think the secret to this recipe is the small amount of sparkling water and heavy cream, which I believe lightens it up to the point of melt-in-your-mouth goodness! I do apologize for the photo as photography is one of my weakest skills and it is with my phone, so they tastes so much better than they look. That is peanut butter I have spread on them because I love peanut butter and I can!
Almond Pumpkin Pancakes
1 1/2 cups almond flour
1 tablespoon stevia
1 1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons cinnamon or pumpkin pie spice
1 egg, beaten
2 tablespoons heavy whipping cream
2 tablespoons sparkling water
1/2 teaspoon vanilla extract
1/2 cup canned pumpkin
2 tablespoons coconut oil, melted
Preheat a griddle or large skillet. (I just use the skillet I just fried my bacon.)
In a large bowl, mix together the almond flour, stevia, salt, baking powder, and spice. Add the remaining ingredients and mix together thoroughly.
Spray your griddle or skillet with cooking spray (or use some of the bacon grease). Scoop batter in 1/4-1/3 cup scoops onto hot pan and cook for 2 – 3 minutes, until you see bubbles and then flip. Cook for an additional 1 – 2 minutes. Repeat with remaining batter! Mine made 11 pancakes!
Coming soon: The most delicious Pumpkin Cheesecake with a beautiful photo taken by my Real Photographer Nancy Pruitt!!
I attended several of your cooking classes and enjoyed them very much!
I’ve already purchased your new cookbook from Smith-Caldwell!