These keto pumpkin pancakes are thick, fluffy, perfect for a delicious fall breakfast. Made with coconut flour and almond flour, enjoy paleo pancakes that are naturally gluten-free and low cab.
In a large bowl add the eggs and sweetener. Mix until the eggs are fluffy.
Add the pumpkin puree, melted butter, almond milk, and vanilla extract.
In another bowl whisk together the dry ingredients: almond flour, coconut flour, baking powder.
Stir the flour mix into the beaten eggs until a pancake batter forms. Let the batter sit for about 4 minutes to thicken.
Heat a non-stick pan over medium heat and spray lightly with coconut oil. Once hot, drop ¼ cup rounds onto the pan. Cover the pan cook for about 2-3 minutes on each side or until the edges start to brown.
Repeat with all the remaining batter. Serve hot topped with sugar-free maple syrup, chopped toasted pecans, almond butter or butter.