Vegetarian

Low Carb - Pumpkin Coconut Flour Pancakes is for Breakfast.

Low Carb - Pumpkin Coconut Flour Pancakes takes several minutes to prepare.

Low Carb - Pumpkin Coconut Flour Pancakes takes several minutes to cook.

Low Carb - Pumpkin Coconut Flour Pancakes makes 6 servings.

The ingredients for Low Carb - Pumpkin Coconut Flour Pancakes are:

1/2 cup coconut flour
1/4 cup whey protein powder
1/2 cup Stevia sugar replacement
1 tsp baking powder
4 tsp pumpkin spice
1/2 tsp salt
6 large eggs
1/2 cup pumpkin puree
3 tbsp coconut oil, melted
1/2 to 3/4 cup unsweetened almond milk
1/2 tsp vanilla extract

Coconut oil for the pan

Here is how you make Low Carb - Pumpkin Coconut Flour Pancakes:

Preheat oven to 200F.In a large bowl, whisk together coconut flour, protein powder, sweetener, baking powder, cinnamon, salt, ginger, and cloves.In a medium bowl, whisk together eggs, pumpkin puree, melted coconut oil, 1/2 cup almond milk and vanilla extract.Add the egg mixture to the coconut flour mixture and stir well to combine. Add more almond milk if batter is very thick. It should not be runny. (For a smoother texture blend mixture in blender before cooking.)Heat electric skillet to 350F and add a little coconut oil. Once oil is melted, scoop 1/4 cup of batter onto skillet and spread into a 4 inch circle.Cook 3 minutes on a side (until bottom is golden brown and top is set around the edges.) Flip carefully and continue to cook second side for 3 more minutes (until golden brown.) Remove from pan and keep warm on plate or baking sheet in oven, while repeating with remaining batter.

The nutritional information for Low Carb - Pumpkin Coconut Flour Pancakes is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 217.1

• Total Fat: 13.4 g
• Cholesterol: 189.3 mg
• Sodium: 417.3 mg
• Total Carbs: 14.0 g
• Dietary Fiber: 7.8 g
• Protein: 15.7 g

The dietary needs meet for Low Carb - Pumpkin Coconut Flour Pancakes is Low Carb