Keto Pumpkin Pancakes Recipe

This easy keto pumpkin pancakes recipe is perfect for a cool autumn day. We'll show you how to reduce the carb count in all of your favorite comfort foods.

Course Breakfast

Cuisine American

Keyword keto pumpkin pancakes

Prep Time 5

Cook Time 10

Total Time 15

Servings pancakes

Calories 153kcal

Equipment

Electric Hand Mixer
Mixing Bowls
Stovetop

Ingredients

2 large Eggs
1 large Egg White
1/4 cup 100% pumpkin puree canned
3 Tablespoon Butter melted and cooled
2 teaspoons Low Carb Sugar Substitute
20 drops Liquid Stevia
3 Tablespoons unsweetened almond milk
1 teaspoon vanilla extract
1/2 cup Almond Flour
3 Tablespoons Coconut flour
1 teaspoon Baking powder
1 teaspoon Pumpkin Pie Spice
1/4 teaspoon Pink Himalayan Salt

Instructions

In a large bowl, beat eggs until combined (save the egg white for a later step), then whisk in pumpkin, cooled butter, erythritol, stevia, milk and vanilla. Mix until smooth.
Add almond flour, coconut flour, baking powder, pumpkin pie spice, and salt, stirring until batter is combined.
In a separate bowl, whip the egg white to stiff peaks, then gently fold into the batter. Allow batter to rest for 3-5 minutes. This helps the batter thicken.
Meanwhile, preheat a griddle or a large skillet on medium-low heat. Spray cooking surface generously with oil cooking spray or butter.
Drop about 1/4 cup of batter onto the griddle. Cook 3-5 minutes, until edges are golden brown and bubbles form on the top. GENTLY flip and cook another 2-4 minutes or until golden brown and the middle is cooked through.
Serve with fresh whipped cream, butter, sugar free syrup, toasted pecans, or your desired toppings.

Video

Notes

If you have trouble flipping the pancakes or getting the right batter consistency read the tips highlighted in the blog post above.

Net Carbs: 3g

Servings: 6

Nutrition