keto paleo low carb pumpkin pancakes with almond flour and coconut flour
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Thick and Fluffy Flourless Pumpkin Pancakes Low Carb Paleo

These keto pumpkin muffins are thick, fluffy, perfect for a delicious fall breakfast. Made with coconut flour and almond flour, enjoy paleo pancakes that are naturally gluten-free and low cab.
Prep Time5 mins
Cook Time5 hrs 20 mins
Total Time5 hrs 25 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: pumpkin pancakes
Servings: 4 servings
Calories: 219kcal
Author: Ioana Borcea from LowCarbSpark.com

Ingredients

  • 2 large eggs
  • 2 tbsp Erythritol
  • ¼ cup pumpkin puree
  • 2 tbsp butter or coconut oil melted
  • 2/3 cup almond flour
  • 2 tbsp coconut flour
  • 2-3 tbsp unsweetened almond milk
  • 1 tsp vanilla extract
  • 1 tbsp pumpkin spice
  • ½ tsp baking powder
  • Cooking spray or ghee

Instructions

  • In a large bowl add the eggs and sweetener. Mix until the eggs are fluffy.
  • Add the pumpkin puree, melted butter, almond milk, and vanilla extract.
  • In another bowl whisk together the dry ingredients: almond flour, coconut flour, baking powder.
  • Stir the flour mix into the beaten eggs until a pancake batter forms. Let the batter sit for about 4 minutes to thicken.
  • Heat a non-stick pan over medium heat and spray lightly with coconut oil. Once hot, drop ¼ cup rounds onto the pan. Cover the pan cook for about 2-3 minutes on each side or until the edges start to brown.
  • Repeat with all the remaining batter. Serve hot topped with sugar-free maple syrup, chopped toasted pecans, almond butter or butter.

Nutrition

Serving: 2keto pumpkin pancakes | Calories: 219kcal | Carbohydrates: 8g | Protein: 8g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 97mg | Sodium: 94mg | Potassium: 134mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2679IU | Vitamin C: 1mg | Calcium: 108mg | Iron: 2mg | Net Carbs: 5g