Ingredients

The following ingredients have 4 Servings
  • 3/4 cup almond flour
  • 1/3 cup  Oat Fiber (see notes)
  • 3 eggs, separated
  • 1/4 cup  pumpkin puree
  • 1/2 cup heavy cream
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon  pumpkin pie spice (see my recipe)
  • 1/4 cup swerve confectioners (or powdered Erythritol)
  • 2 teaspoons baking powder
  • Avocado oil for the pan (or coconut oil, clarified butter, ghee)

Instruction

  • Separate the eggs and add the egg whites into a mixing bowl. Whip the egg whites with a hand mixer until you get soft peaks and set aside.
  • In another bowl, add the egg yolks, swerve, vanilla, pumpkin and the heavy cream.  Mix using a hand mixer for about 2 minutes. Add the egg whites in and mix briefly.
  • In a separate bowl, mix the almond flour, oat fiber, pumpkin pie spice and baking powder.  Add the dry ingredients into the wet and mix until combined.  Batter should be a little loose, but not too runny.  Add a little more heavy cream, if needed.  Batter should be a little sweet, so I recommend tasting it now and you can add a little more swerve if needed.
  • Add some avocado oil, coconut oil or clarified butter/ghee to a nonstick skillet on low heat and add the pancake batter to make pancakes of about 4” in diameter.
  • Cook them on low heat with a lid on for a few minutes on each side, this is key! Serve with Besti Keto maple syrup and enjoy!