LOW-CARB KETO PUMPKIN PANCAKES
These low-carb pumpkin pancakes made with almond flour are a nice breakfast treat.
– Almond flour – Cinnamon – Ginger – Allspice – Cloves – Baking powder – Salt – Pumpkin – Oil – Almond milk – Erythritol – Stevia glycerite – Eggs
Mix together almond flour, spices, salt, and baking powder.
Separate the eggs, adding the yolks to the dry mixture and the whites to a separate bowl.
Add the canned pumpkin, oil, almond milk and sweeteners to the dry mixture. Mix until the batter is smooth.
With an electric beater, whip the egg whites until stiff peaks form, about 4-5 minutes, then fold them into the pancake batter.
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