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

Ingredient

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

1

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. 

2

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

3

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 

4

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. 

5

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. 

6

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.  

7

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

8

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