Description
Keto Pumpkin Pancakes are a perfect breakfast at this time of the year. When fall comes anything that is made with pumpkin is a must. Cookies, bread, pie, and of course pumpkin pancakes. Easy to make and delicious to eat and don’t forget to cover your keto pumpkin pancakes with sugar-free maple syrup.
Ingredients
- ⅔ cup Pumpkin Puree/Canned Pumpkin
- 2 tsp Pumpkin Pie Spice
- ½ cup Coconut Flour
- ⅓ cup Monk fruit
- ½ cup Almond Milk
- 6 large Eggs
- 3 Tbsp Coconut Oil
- 1 tsp Vanilla
- 1 tsp Baking Powder
- ¼ cup Paleo thin Egg White Protein
- ½ tsp Salt
Instructions
Mixing the Batter:
- The first thing to do is to get a large mixing bowl and a whisk.
- Now, with the whisk, mix the dry ingredients together, the flour, low carb sweetener, egg white protein, baking powder, salt, and pumpkin pie spice. Blend well.
- Now add the rest of the wet ingredients, the pumpkin puree, almond milk, eggs, coconut oil, and vanilla.
- Use your whisk and blend the dry and wet ingredients together until mixed well.
Cooking the Pancakes:
- Once your batter is prepared, now it’s time to cook them.
- Each pancake should be about 4” round which is ¼ cup of batter.
- Put some butter, coconut oil, or avocado oil in the frying pan. Turn the burner on medium heat, even though all stoves are different so you might have to adjust your stove accordingly.
- You can either pour the batter into a pancake ring or mold, which keeps the pancake from spreading out and makes perfect circle shaped pancakes or you can do it freestyle by just pouring the batter into circles in the pan.
- Both ways are fine but just keep in mind that they might spread out to be uneven without using a pancake ring so it depends how you want your keto pumpkin pancakes to come out in the end.
- Either with a ladle or a measuring cup, pour ¼ cup of batter into the frying pan to form your pancakes.
- As they start to bubble up it’s time to flip it. With low carb pancakes they are more delicate so be careful flipping them. Now cook them on the other side. When the underside looks golden brown then your pancake is done.
- Take the pancakes out of the pan and place them on a plate.
Notes
3 NET CARBS Per Pancake
If your keto pumpkin pancake batter gets too thick just thin it out a little with some more milk.
So that your keto pumpkin pancakes don’t stick to the pan make sure that you grease the pan.
Make sure not to use the pumpkin pie filling in a can because it has added ingredients including sugar.
If you don’t have pumpkin pie spice in your kitchen, then you can piecemeal the spices in the keto pumpkin pancake batter. Just add some cinnamon, nutmeg, and cloves.
To make fluffier low carb pumpkin pancakes take an extra egg white and whip it up with a mixer until stiff peaks form. Then fold it into the batter.
Make your pancakes about 4” because if you make them any larger then it makes it harder to flip them without breaking them.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American