Ingredients:

  • 1/2 cup (60 g) Coconut Flour, sifted
  • 1/4 cup (48 g) Keto Granular Sweetener (Erythritol/Monk Fruit blend)
  • 1 teaspoon (5 g) Baking Powder
  • 1 teaspoon (5 g) Pumpkin Pie Spice Blend
  • 1/4 teaspoon (1 g) Fine Sea Salt
  • 4 large Eggs, preferably room temperature
  • 1/2 cup (120 g) Pure Pumpkin Purée (100% pumpkin)
  • 1/4 cup (60 ml) Unsweetened Almond Milk
  • 1 teaspoon (5 ml) Vanilla Extract
  • 2 tablespoons (30 g) Unsalted Butter, melted, plus extra for the griddle

Instructions:

  1. Prep the Dry Ingredients: In the large bowl, thoroughly whisk together the coconut flour, keto sweetener, baking powder, pumpkin spice blend, and salt. Ensure the spices and leavening agents are evenly distributed.
  2. Prep the Wet Ingredients: In the medium bowl, vigorously whisk the four large eggs until they are slightly frothy and lighter in colour.
  3. Add Wet Flavourings: Whisk in the pumpkin purée, almond milk, and vanilla extract until smooth. Slowly drizzle in the melted butter, whisking continuously to ensure the butter incorporates without scrambling the eggs.
  4. Combine and Rest: Pour the wet mixture into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix.
  5. Crucial Step – The Rest: Allow the batter to rest, uncovered, for 5 minutes. The coconut flour will absorb the moisture and the batter will thicken significantly, achieving a pudding-like consistency.
  6. Check Consistency: After resting, the batter should be thick but spoonable. If it appears too stiff or dry, add almond milk, one tablespoon at a time, mixing gently until the desired consistency is reached.
  7. Heat the Griddle: Heat your non-stick griddle or skillet over medium-low heat. Brush lightly with melted butter or oil. Lower heat prevents the coconut flour from burning too quickly.
  8. Portion the Batter: Drop the batter onto the griddle using a ¼ cup (60 ml) measure per pancake, spreading it slightly into a circle if necessary, as the batter is very thick.
  9. Cook the First Side: Cook for 3-4 minutes, or until small bubbles appear on the surface and the edges look set and dry. The bottom should be a deep golden brown.
  10. Flip and Finish: Gently flip the pancakes using a thin spatula. Cook for an additional 2-3 minutes on the second side until cooked through.
  11. Serve: Transfer the finished pancakes to a wire rack or warm plate while you cook the remaining batter.