Ingredients
Method
- In a large bowl whisk together eggs, plain kefir and pumpkin purée.
- In another large bowl, whisk together almond flour, coconut flour, sweetener, salt and pumpkin spice.
- Slowly add the wet ingredients to the dry ingredients and mix until thoroughly combined (the batter will be thick!).
- Let the batter sit for 10-15 minutes to thicken.
- Heat a non-stick pan over medium heat and oil.
- Carefully ladle the batter into the pan and cook for about 4-5 minutes until you can easily flip the pancake.
- Cook the second side for 1-2 minutes.
- Serve with sweetened sour cream.
- Enjoy!
Notes
Nutrition Information (2 Servings):
- 278 Calories
- 12.4 Carbohydrates
- 5.5g Fiber
- 20g Fat
- 14.7g Protein
