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.
1
Combine eggs and almond flour in a deep bowl.
- Chicken egg: 2 pieces
- Almond flour: 3 tablespoons
2
Add psyllium and kefir.
- Psyllium husk: 1 teaspoon
- Kefir (3.2%): 2 tablespoons
3
Add baking powder and salt.
- Baking powder (raising agent): 0.5 teaspoon
- Salt: to taste
4
Grate the pumpkin on a fine grater.
- Pumpkin: 50 g
5
Add pumpkin to the mixture and mix well.
- Pumpkin: 50 g
6
Melt butter in a pan, then spoon the mixture in portions.
- Butter: to taste
7
Once the bottom side is browned, flip it and reduce the heat. Also brush the finished pancakes with butter.
- Butter: to taste
