Keto pancake recipe that uses pumpkin puree as a stand-in for grain flour that tastes like pumpkin pecan pie when blended with nuts and spices.
Whisk eggs in a large mixing bowl. Then, blend in pumpkin, vanilla and lucuma powder. Mix well.
Add the spices and the melted butter to the mixture.
Stir in chopped pecans until thoroughly blended.
Drizzle coconut oil on griddle or large frypan over medium heat.
Using a medium sized ladle drop the pancake batter onto the heated surface. As they thin they will be about 3-4” in diameter. When bubbles begin to surface it’s time to flip. Cook until lightly browned on both sides.
Serve plain or with more butter and optional natural sweetener of choice. Alternatively, homemade whipped coconut cream adds additional sweetness with no carbs.
The lucuma powder adds sweetness with a low amount of net carbs.
Use virgin coconut oil instead of the expeller pressed if you don't mind a bit of coconut flavor added to the pancakes.