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These easy keto pumpkin pancakes are the most delicious keto fall breakfast with a moist, slightly sweet texture and only 1.8g of net carbs! Bonus, they are gluten-free pumpkin pancakes made with keto flours, so keep reading to learn more!
Keto-friendly pumpkin pancakes
Yes, pumpkin is a keto-friendly vegetable which means you can enjoy pumpkin spice keto pancakes on your keto journey. In fact, pumpkin contains only 4g net carbs per 100 grams which is less than green beans or eggplant! So it’s a great Fall keto vegetable to add to your plate.
Keto Pumpkin Pancake Ingredients
The best keto pumpkin pancake recipe is not only a pancake that tastes good with few carbs. You also what your keto pancake recipe to be:
easy to flip – I mean a pancake that won’t fall apart in your pancake griddle
egg-free flavor – nobody like eggy flavor in their pancakes. But keto pumpkin pancakes recipe often calls for a large number of eggs. This is because pumpkin puree is adding a lot of moisture to the pancake batter. So eggs hold the batter together avoiding the addition of high carbs flours
full of fall flavors
So the trick to achieving all of the above and especially make keto low carb pumpkin pancakes without eggy flavor is to use a combination of keto flours! We won’t be making a keto pumpkin pancake with almond flour only!
No, here you are going to combine almond flour and coconut flour. Almond flour provides the fluffy texture and coconut flour adds lots of fiber that suck up the pumpkin puree moisture. It means that the light addition of coconut flour in this recipe avoids adding too many eggs and also, makes the pancakes easier to flip.
Eggs – use large eggs at room temperature.
Pumpkin puree – I am using canned pumpkin puree for this recipe, it has no additives, only 100% organic pumpkin puree. Note that this is not the same as pumpkin pie filling that is full of added sugar.
First, in a large bowl, whisk eggs with pumpkin puree, vanilla, and sweetener. Then, whisk in almond flour, coconut flour, baking powder, and spices. Finally, set aside the batter on the benchtop for 10 minutes. This waiting time gives time to the fiber in the pancake batter to absorb liquid.
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Cook the pancakes: tip for easy flipping!
This is the most crucial part of this recipe: cooking and flipping keto pancakes can be tricky!
Even more when it comes to pumpkin pancakes that contain more moisture than other keto pancake recipes So these are my tips for an easy to flip pancake:
Heat a non-stick pancake griddle or pan over medium heat. Be patient! Wait for at least 1 minute before adding the pancake batter. You want the entire pan surface to be hot, not only the center.
Spray coconut oil or avocado oil all over the pan. It means don’t add a large amount of oil or butter to the pan, you don’t want to fry your pancakes. Also, these keto low carb pumpkin pancakes take a little while to cook, and therefore butter is not recommended. It tends to brown/darken the pancakes too much even turning them black and add a burning flavor to the pancakes.
Scoop 2 tablespoons of batter, not more, or they will be impossible to flip, too heavy.
Spread the batter in the pan thinly– this pancake batter won’t spread by itself. It needs your help. Use the back of a spoon to spread the pancake batter thinly.
Make thin pancakes – I insist, spread them thinly using the back of a spoon, and applying a circular motion onto the batter to spread large and thin. This doesn’t mean they won’t be fluffy pancakes, they will be for sure! But if you don’t spread them as thin, they will never cook.
Let in cook slowly! You need at least 3 minutes over medium heat for the batter to cook. You know they are ready to flip when the sides are dry.
Don’t increase heat – keep cooking them gently over medium heat or they will brown too fast. The outside layer will set too fast but the middle won’t cook.
Keto pancake topping ideas
These keto pumpkin pancakes with coconut flour are even better with some toppings.
The most keto-friendly keto pancakes toppings are:
Unsweetened whipped cream
Coconut yogurt -this recipe is also dairy-free, it means they are paleo pumpkin pancakes approved! For a paleo keto topping use coconut yogurt.
Chopped pecan
Sugar-free maple-flavored syrup – this taste like maple syrup without the carbs!
Butter
Bacon – you will love pumpkin and bacon together! it’s an amazing combo for a fall keto breakfast.
How to store pancakes?
You can store this healthy pumpkin pancake recipe in the fridge for up to 3 days. Rewarm the leftover pancakes in a toaster or onto a pancake griddle over low heat.
More keto pancake recipes
If you love low carb keto pancake recipes, I recommend you also try some of the recipes below. They are all gluten-free, grain-free, and keto-approved breakfast
Almond flour pancakes are healthy pancakes for kids and the family made with only 5 ingredients. These fluffy gluten-free pancakes contain only 2.6 g of net carbs per serving, a keto-friendly recipe for low-carb pancake lovers.
Have you made these almond flour pumpkin pancakes? Share your review below or comment or even better, join me on Instagram to share a picture of your creation!
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Instructions
In a large mixing bowl, beat eggs with pumpkin puree, erythritol, and vanilla.
Stir in almond flour, coconut flour, baking powder, and erythritol until the batter is smooth.
Set aside for 10 minutes before cooking
Heat a pancake griddle or crepe pan over medium heat, not high heat or the pancakes will burn easily. It takes at least 1 minute to heat up the pan evenly, be patient.
Spray oil all over the pan, then add 2 tablespoons of batter to the pan. The batter won't spread by itself so use the back of the spoon to spread the batter by circular motion into about a 3-inch diameter pancake (it means a thin pancake!). Don't use more batter per pancakes and make sure you spread them as THIN or they will be hard to flip.
Cook for 3 minutes over medium heat or until the sides of the pancakes are dry.
Gently slide a spatula under the pancake to flip. The first pancake may be more difficult to flip as it takes time for the entire pan surface to get warm. If too soft keep cooking longer before flipping.
Cook for 1-2 more minutes on the other side or until completely cooked
Served with sugar-free maple-flavored syrup, unsweetened whipped cream, and chopped pecan on top.
Delicious!! I’ve tried a few pancake recipes and this is by far the best! My daughter is vegan so we used liquid eggs instead of real eggs and they turned out beautiful! I also made my own “syrup” with pumpkin almond creamer, coconut oil and pumpkin spice and a package of Splenda. Oh my goodness, if y’all like pumpkin spice you have to try these pancakes. The only thing I did notice is without syrup they are a little dry, but still good. Thank you so much for the great recipe!!!!
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Delicious!! I’ve tried a few pancake recipes and this is by far the best! My daughter is vegan so we used liquid eggs instead of real eggs and they turned out beautiful! I also made my own “syrup” with pumpkin almond creamer, coconut oil and pumpkin spice and a package of Splenda. Oh my goodness, if y’all like pumpkin spice you have to try these pancakes. The only thing I did notice is without syrup they are a little dry, but still good. Thank you so much for the great recipe!!!!
Can you use a waffle iron for this recipe?
I didn’t try this option but it should work yes, Enjoy, XOXO Carine