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
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