Delicious Pumpkin Pancakes Easiest Recipe Ever 

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These simple Pumpkin Pancakes are ideal for fall breakfast. Soft and fluffy, with the proper pumpkin-spice ratio. Only 3g net carbohydrates per serving.  

– 6 large eggs room temperature – ½ cup pumpkin puree – ⅓ cup Swerve Brown – ¼ cup butter melted – 1 teaspoon vanilla extract – ½ cup coconut flour (55g) – ⅓ cup unflavored whey protein powder or egg white protein powder – 2 teaspoon pumpkin pie spice – 1 teaspoon baking powder – ¼ teaspoon salt – Liquid as needed (water or non-dairy milk) – Oil for the pan


A whisk should be used to properly combine the eggs, pumpkin puree, and brown sugar substitution in a big basin. 


This should be done until all of the ingredients are completely integrated. The butter and vanilla extract should be stirred in until the mixture reaches a smooth consistency. 


A whisk should be used to properly integrate the pumpkin spice, protein powder, coconut flour, baking powder, and salt into the mixture.  


Continue doing this until the ingredients are completely incorporated. When it becomes necessary, add liquid in increments of one to two tablespoons at a time 


You should place a large skillet or griddle that has been lightly greased over a heat source that is medium after you have done so. 


Approximately two heaping tablespoons of batter should be placed on the skillet, and then it should be spread out into a circle that is four inches in diameter. 


The meal is ready to be served once the bottom has reached a golden brown color and the middle of the top has become firm around the edges.  


Take the waffles out of the oven and continue with the remaining batter again. A thin dusting of powdered sweetener is recommended. 


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