Low Carb Sugar Free Pumpkin Pancakes
Make these Low Carb Sugar Free Pumpkin Pancakes for the perfect fall or autumn breakfast treat for yourself or someone else.
Preheat a prepped for nonstick skillet or pan on medium high heat.
In a large bowl, mix together the flour, brown sugar alternative, baking powder, baking soda, Pumpkin Pie Spice, and salt. Set this bowl aside.
In another large bowl, whisk together the milk, pumpkin puree, egg, vegetable oil, vinegar, and vanilla extract.
Add the contents from the first bowl with the dry ingredients to the second bowl. I add one half at a time, mixing a bit between the additions
Scoop batter ¼ cup at a time on to the heated skillet. When the edges begin to bubble, flip the pancakes and continue to cook until done.
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Calories: 53kcal | Carbohydrates: 3g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 221mg | Potassium: 168mg | Sugar: 2g | Vitamin A: 2465IU | Vitamin C: 0.7mg | Calcium: 81mg | Iron: 0.4mg
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!