It's time for another delicious pancake recipe!
This time we made low-carb and gluten-free pumpkin pancakes. With these pancakes you get extra vegetables without you noticing. We made the pancakes from coconut flour. This makes the pancakes low-carb, keto and gluten-free.
We also flavored the pancakes with pumpkin, cinnamon and vanilla. The pumpkin provides a nice orange color and gives the pancakes a slightly sweet taste. This recipe makes about 8 small pancakes.
A serving of 4 pancakes contains only 4.4 g of carbohydrates and no less than 7.1 g of fiber!
Tips: The pumpkin pancakes are delicious to eat for breakfast or lunch. You can eat them plain or serve them with fresh fruit and sugar-free syrup. I myself am a fan of the sugar-free maple syrup from Sukrin.
You can keep the pancakes in the fridge for up to 2 days after baking and take them to work or study if you want.
I hope you like it! Check out our other pancake recipes for more inspiration.
200 gr pumpkin cubes
30 gr coconut flour
75 ml almond drink
1 tsp vanilla aroma
1 tsp baking powder cinnamon to taste
2 tbsp coconut oil
Optional: sugar-free syrup
Bring a pan of water to the boil. Add the pumpkin cubes to the pan and cook for 10-12 minutes. Drain the water after boiling and purée the cubes using a blender. a stick blender to puree.
Mix the eggs, almond drink and vanilla flavor in a large bowl. Add the pumpkin puree, coconut flour, cinnamon and baking powder to the bowl and mix well again. Heat a tablespoon of coconut oil in a large frying pan and spoon a ladle of batter into the pan.
Bake the pancake for 2 minutes over a low heat and then turn using the rotary knob. a cheese slicer or cake server to turn the pancake. Bake for another 2 minutes and place on a plate. Repeat this step until you have baked 8 pancakes.
Serving Size: 4 Pancakes
Preparation time: 10
Cooking time: 30
Total time: 40
Servings: 8 pancakes
Category: Lunch, Breakfast
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