Keto pumpkin pancakes

Keto Pumpkin Pancakes

Keto pumpkin pancakes perfect for fall season that are fluffy and packed with pumpkin flavor. Made with real pumpkin and a blend of fall spices this recipe is dairy-free, nut-free and gluten-free as well. At only 5g net carbs dive in!

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Keto pumpkin pancakes

Best Keto Pumpkin Pancakes

  • Made with coconut flour for a extra fluffy, buttery pancake with crispy edges
  • Only 5g net carbs for the full serving
  • Perfect for fall will all of your favorite fall spices of cinnamon, nutmeg and cloves

How To Make Keto Pumpkin Pancakes

  1. First, grab a skillet or medium size pan to make the pancakes.
  2. Next, mix coconut flour, sweetener, salt, pumpkin spice, and baking powder.
  3. On the side, mix eggs, vanilla extract and canned pumpkin.
  4. Turn the pan on a medium heat and add butter into pan.
  5. Next, when the butter has begun to melt quickly mix the dry and wet ingredients and pour into pan.
  6. Keep heat medium and if it gets too hot drop the heat quickly.
  7. Flip pancakes and finish cooking. Repeat until all batter is gone. See notes below for tips.

Keto pumpkin pancakes

Helpful Recipe Tips

  • Watch your heat! These aren’t like normal pancakes they won’t cook super fast. They will cook on the outside then the inside will be raw if the heat is too high. Medium is ideal to cook the inside and still achieve those crispy edges we all love.
  • Coconut flour is different. When you mix the batter before pouring the batter will be smooth. As it sits the coconut flour will absorb the moisture and the batter will go from smooth to very thick where you could almost spoon it. Be mindful of this because the thickness of the pancakes will depend on what stage the batter consistency is in.
  • For added sweetness I add a little liquid monk fruit or stevia. When I do that I don’t even use syrup at all for the pancakes.

Keto pumpkin pancakes

Macros

At only 5g net carbs per serving these pancakes are perfect. They are fully dairy free if you use coconut oil or olive oil instead of the butter. Full nutritional label via Cronometer below.

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Keto pumpkin pancakes

Keto Pumpkin Pancakes

Keto pumpkin pancakes perfect for fall season that are fluffy and packed with pumpkin flavor. Made with real pumpkin and a blend of fall spices this recipe is dairy-free, nut-free and gluten-free as well. At only 5g net carbs dive in!
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Prep Time 5 mins
Cook Time 10 mins
0 mins
Total Time 15 mins
Course Breakfast
Cuisine American
Servings 1 serving
Calories 220 kcal

Ingredients
 

  • 2 tablespoon coconut flour
  • 1 tablespoon granulated sweetener
  • 1/4 teaspoon pumpkin spice
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 2 large eggs
  • 1 tablespoon organic canned pumpkin
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon liquid monk fruit ((optional))

Instructions
 

  • Mix coconut flour, granulated sweetener, pumpkin spice, baking powder and salt
  • Mix eggs, vanilla extract, canned pumpkin and optional liquid sweetener
  • Heat up skillet or pan on medium heat. Wait until butter starts to melt before combining dry and wet ingredients. See why in notes below.
  • After butter has begun melting mix dry and wet then pour your first pancake. Make sure temp doesn't rise too high if it does lower it quickly.
  • Give each side about 2-3 minutes. The higher heat gives you the crispy edges but is too high to allow the pancakes to cook through the middle. What I do is allow to temp to rise for the crispy edge then lower the temp to allow the pancake to coo through the middle.
  • Remove from heat and serve immedietly. They get cold really fast.

Notes

Helpful Recipe Tips

  • Watch your heat! These aren't like normal pancakes they won't cook super fast. They will cook on the outside then the inside will be raw if the heat is too high. Medium is ideal to cook the inside and still achieve those crispy edges we all love.
  • Coconut flour is different. When you mix the batter before pouring the batter will be smooth. As it sits the coconut flour will absorb the moisture and the batter will go from smooth to very thick where you could almost spoon it. Be mindful of this because the thickness of the pancakes will depend on what stage the batter consistency is in.
  • For added sweetness I add a little liquid monk fruit or stevia. When I do that I don't even use syrup at all for the pancakes.

Nutrition

Nutrition Facts
Keto Pumpkin Pancakes
Amount Per Serving
Calories 220
* Percent Daily Values are based on a 2000 calorie diet.
Keyword keto pumpkin pancakes
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