Gluten-Free Pumpkin Pancakes (Low-Carb, Paleo)
These super fluffy and flavorful gluten-free pumpkin pancakes are incredibly delicious and healthy! The perfect autumn breakfast for a cozy weekend. Gluten-free, grain-free, vegetarian, Paleo, low-carb, ketogenic, sugar-free, dairy-free.
Servings: 1 person
Ingredients
- 2 tablespoons 100% pure pumpkin
- 2 large eggs
- 1 tablespoon coconut flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon vanilla bean powder or vanilla extract
- 2 tablespoons granulated sweetener coconut sugar for Paleo, erythritol for low-carb
- sugar-free maple syrup, if desired or regular maple syrup for Paleo
Instructions
- Mix all ingredients together in a bowl until smooth.
- To a hot pan, add a tablespoon of coconut oil and allow to melt.
- Add batter to the pan. For mini-pancakes, add by the tablespoon-full. For larger pancakes, add two tablespoon-fulls.
- Cook until the edges begin to brown. Flip and cook until edges begin to brown.
- Add butter, maple syrup, or any other toppings of choice.
Notes
Nutrition Facts (per serving, one batch makes one serving): 188 calories, 11 g fat, 8 g total carbs, 4 g fiber (4 g net carbs), 14 g protein