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.
2tablespoons100% pure pumpkin
1/4teaspoonvanilla bean powder or vanilla extract
2tablespoonsgranulated sweetenercoconut sugar for Paleo, erythritol for low-carb
sugar-free maple syrup, if desiredor regular maple syrup for Paleo
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.
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