Fluffy Keto Thanksgiving Breakfast Pumpkin Pancakes

Bursting with fall flavor and deliciously light and fluffy, these warming pumpkin spiced pancakes are the ultimate crowd-pleasing Keto Thanksgiving breakfast recipe! Almond flour and coconut flour form the base of the recipe, while pumpkin puree, cashew butter, Greek yogurt, ground flaxseed, and eggs bind it all together. You can always adjust the spice to your liking by adding more cinnamon if you wish. The good news is this gluten-free, and Keto Thanksgiving recipe comes together in less than 30 minutes and is suitable for the whole family.

** Can I substitute any ingredients?** Ensure you use 100% pumpkin puree and not pumpkin pie filling, as this is often laden with sugar. You can always roast some pumpkins in the oven until tender and blend them in a food processor until smooth. Greek yogurt can always be substituted for plain yogurt or a plant-based alternative for dairy-free. Almond butter is a good alternative to cashew butter, but you can use any nut or seed butter of your choice.

What if I don't have pumpkin spice mix? If you can't find a premix, you can make your own homemade spice mix! Simply combine all the spices together and use it as instructed. This mix makes enough for one batch of pancakes. 1 tsp ground cinnamon 1/4 tsp ground ginger 1/8 tsp ground allspice 1/8 tsp ground cloves 1/8 tsp ground nutmeg

What can I serve with these Keto pumpkin pancakes? Serve with any toppings of your choice! Keto maple syrup, fresh berries, chopped nuts, any nut butter, salted butter, whipped cream, or simply a dusting of cinnamon or powdered sweetener are all great pairings.

How to store these Keto pumpkin pancakes? Any leftover pancakes should be kept in an airtight container in the fridge for up to 4 days. To reheat, return to a pan set over medium heat and cook until heated through