Keto Pumpkin Pancakes with Coconut Flour Fluffy - Crock Recipes

Ingredients

• 1/2 cup (60 g) Coconut Flour, sifted
• 1/4 cup (48 g) Keto Granular Sweetener (Erythritol/Monk Fruit blend)
• 1 teaspoon (5 g) Baking Powder
• 1 teaspoon (5 g) Pumpkin Pie Spice Blend
• 1/4 teaspoon (1 g) Fine Sea Salt
• 4 large Eggs, preferably room temperature
• 1/2 cup (120 g) Pure Pumpkin Purée (100% pumpkin)
• 1/4 cup (60 ml) Unsweetened Almond Milk
• 1 teaspoon (5 ml) Vanilla Extract
• 2 tablespoons (30 g) Unsalted Butter, melted, plus extra for the griddle