These keto pancakes are soft, fluffy and so easy to make perfect for your next low carb breakfast or brunch. They are made with almond flour and coconut flour and are completely grain free, sugar free, gluten free and paleo friendly.
In a large bowl, whisk together eggs, monk fruit sweetener, pumpkin, ghee, vanilla and 2 tablespoons milk until smooth.
Add the almond flour, coconut flour, cinnamon, salt, and baking powder and stir until the batter is just combined.
If the batter appears too thick, add more almond milk 1 tablespoon at a time. If too thin, add a bit more flour. Let batter rest for 3-5 minutes.
Meanwhile, preheat griddle or a large skillet on medium heat. Spray with coconut oil cooking spray or ghee.
Drop scant 1/4 cup rounds onto the griddle. Cook until the edges begin to turn golden brown and bubbles form on the top, about 5-6 minutes. GENTLY flip and cook another 6-7 minutes or until golden brown and the middle is cooked through.
Top with sugar free syrup, chopped nuts, almond butter, melted ghee/ butter or whipped coconut cream, if desired.
To freeze pancakes:
Line cooked pancakes on a baking sheet in a single layer and place the pan in the freezer for at least 30 minutes. Once the pancakes are firm, transfer to a resealable zip-top bag or an airtight container for up to 3 months.