Enjoy a guilt-free breakfast with these low-carb and gluten-free pumpkin pancakes made in the air fryer. Packed with warm spices and the natural sweetness of pumpkin, these pancakes are perfect for a cozy fall morning.
Ingredients
- 1 cup almond flour
- 2 tbsp coconut flour
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 1/2 cup pumpkin puree
- 3 large eggs
- 1/4 cup almond milk
- 2 tbsp erythritol (or sweetener of choice)
- 1 tsp vanilla extract
- Cooking spray
Directions
- In a large bowl, mix together almond flour, coconut flour, baking powder, cinnamon, nutmeg, and salt.
- In a separate bowl, whisk together pumpkin puree, eggs, almond milk, erythritol, and vanilla extract.
- Combine wet and dry ingredients, stirring until well combined.
- Preheat the air fryer to 350°F and spray the air fryer basket with cooking spray.
- Scoop batter onto the air fryer basket to form pancakes, leaving space between each one.
- Cook for 5-6 minutes, then flip and cook for another 4-5 minutes or until cooked through.
- Serve warm with sugar-free syrup or toppings of your choice.
