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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Servings: 1 serving
Calories: 220kcal
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.
Video
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
Calories: 220kcal
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