Keto Pumpkin Pancakes

5 from 4 votes

These keto pumpkin pancakes are thick, fluffy, and full of cozy pumpkin spice flavor. Made with pumpkin puree, almond flour, and coconut flour, they’re naturally gluten-free and have about 5 grams of net carbs per serving.

Prep Time5

Cook Time20

Total Time25

Course: Breakfast, Dessert

Cuisine: American

Keyword: keto pancakes, pumpkin pancakes

Servings: servings

Calories: 219kcal

Author: Ioana Diaconu from LowCarbSpark.com

Ingredients

2 large eggs
2 tbsp sweetener
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

Add the eggs and sweetener to a large mixing bowl. Whisk or beat until light and slightly frothy.
Add the pumpkin puree, melted butter or coconut oil, 2 tablespoons almond milk, and vanilla extract. Mix until well combined.
In a separate bowl, whisk together the almond flour, coconut flour, pumpkin spice, and baking powder.
Add the dry ingredients to the wet ingredients and gently stir until a thick pancake batter forms.
Let the batter rest for about 4 minutes to thicken. If the batter becomes too thick, stir in the remaining 1 tablespoon almond milk.
Heat a nonstick skillet over medium heat and lightly grease it with cooking spray or ghee.
Once the pan is hot, add about 1/4 cup of batter per pancake.
Cover and cook for about 2 to 3 minutes, or until the edges are set and the underside is golden brown.
Carefully flip the pancake and cook for another 2 to 3 minutes, or until cooked through.
Repeat with the remaining batter.
Serve warm with sugar-free maple-style syrup, toasted pecans, almond butter, butter, or your favorite toppings.

Notes

Pumpkin Puree: Use plain pumpkin puree, not pumpkin pie filling.
Batter Consistency: Start with 2 tablespoons almond milk. Add the remaining tablespoon only if needed after the batter rests.
Let the Batter Rest: The 4-minute rest gives the coconut flour time to absorb moisture and helps the batter thicken.
Cooking: These pancakes are more delicate than traditional pancakes, so wait until the first side is set before flipping.
Serving Size: The recipe makes 4 servings. One serving is equal to approximately one-fourth of the finished batch.
Storage: Refrigerate leftovers for up to 4 days or freeze for up to 2 months.

Nutrition