Tender keto pancakes with pumpkin

2 servings

10 minutes

Tender keto pancakes with pumpkin are an exquisite blend of healthy ingredients that offer softness and a subtle nutty-pumpkin flavor. This recipe is inspired by the philosophy of low-carb eating, providing an alternative to classic flour products. Almond flour adds lightness, psyllium gives elasticity, and pumpkin brings natural sweetness and juiciness. Each serving is cooked in butter, giving the pancakes a delicate aroma and crispy crust. They can be served with natural yogurt, nut butter or simply enjoyed warm and fresh, soaked in creamy tenderness. This recipe is an ideal choice for a morning breakfast or a cozy autumn dinner, allowing you to enjoy flavor without excess carbs.

Energy value per serving

• Calories: 204.7
• Proteins: 12.4g
• Fats: 15.4g
• Carbohydrates: 5.5g

Ingredients

• Chicken egg: 2 pc
• Almond flour: 3 tbsp
• Kefir 3.2%: 2 tbsp
• Psyllium: 1 tsp
• Baking powder: 0.5 tsp
• Butter: to taste
• Salt: to taste
• Pumpkin: 50 g

Cooking steps

1. Combine eggs and almond flour in a deep bowl.

   Required ingredients:

   • Chicken egg: 2 pieces
   • Almond flour: 3 tablespoons

2. Add psyllium and kefir.

   Required ingredients:

   • Psyllium: 1 teaspoon
   • Kefir 3.2%: 2 tablespoons

3. Add baking powder and salt.

   Required ingredients:

   • Baking powder: 0.5 teaspoon
   • Salt:  to taste

4. Grate the pumpkin on a fine grater.

   Required ingredients:

   • Pumpkin: 50 g

5. Add pumpkin to the mixture and mix well.

   Required ingredients:

   • Pumpkin: 50 g

6. Melt butter in a pan, then spoon the mixture in portions.

   Required ingredients:

   • Butter:  to taste

7. Once the bottom side is browned, flip it and reduce the heat. Also brush the finished pancakes with butter.

   Required ingredients:

   • Butter:  to taste