- 1/2 cup almond flour
- 2 tbsp coconut flour
- 1 tbsp pumpkin pie spice
- 1/2 tsp baking powder
- 1 tbsp granulated allulose
- 2 tbsp pumpkin puree
- 3 large eggs
- 1/4 cup cream
Mix all ingredients together in a bowl. Allow to sit for 5 minutes. If too thick to pour, add a small amount of cream.
Heat a flat skillet over medium heat. Rub the pan with a light layer of oil or cooking spray.
When hot, add a scoop of batter and flatten with the back of a spoon. Cook for 2-3 minutes per side. Once the edges start to look dry, flip over the pancake and cook for an additional 2 minutes.
Calories: 200kcal | Carbohydrates: 7g | Protein: 8g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 143mg | Sodium: 122mg | Potassium: 81mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1564IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 2mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.