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Keto Pumpkin Pancakes

Recipe By Keto and Co


- 3 large eggs, beaten (for pancake preparation)

- 2 Tbsp nut milk or water (for pancake preparation)

- 1 Tbsp Oil (for pancake preparation)

- 1/2 cup Pumpkin puree

- 1 tsp cinnamon

- 1/4 tsp ground ginger

- 1/4 tsp nutmeg

- 1/4 tsp allspice


1. Combine eggs, nut milk, pumpkin and oil in medium bowl.

2. Add 1/2 cup (53g) pancake mix and spices to wet ingredients and sit until smooth. Let sit 30 seconds to thicken.

3. Heat oiled or nonstick skillet over medium-low heat. Stir batter again briefly, then pour 1/4 cup batter onto skillet.

4. When top edges of pancake are dry and firm, flip carefully and cook until browned on bottom.

5. Serve with sugar-free syrup and whipped cream.

Enjoy your pumpkin pancakes with a hot cup of coffee, tea, or a cold glass of milk!

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