These Keto Pumpkin Pancakes are soft, fluffy, and bring all the comforting flavors of fall to your plate without the carbs! With a hint of pumpkin spice and sweetness, they make a delicious low-carb breakfast or brunch treat. Perfect with a pat of butter or a drizzle of sugar-free syrup!
Equipment You’ll Need
- Mixing bowls
- Whisk or fork
- Non-stick skillet or griddle
- Spatula
- Measuring cups and spoons
Ingredients
- 1/2 cup almond flour
- 2 tablespoons coconut flour
- 1/4 cup pumpkin puree (unsweetened)
- 2 large eggs
- 1/4 cup unsweetened almond milk (or other low-carb milk)
- 1 tablespoon melted butter or coconut oil
- 1 tablespoon powdered erythritol or sweetener of choice
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon pumpkin spice mix (or a mix of cinnamon, nutmeg, and ginger)
- Pinch of salt
Step-by-Step Procedure
- Mix the Batter
- In a mixing bowl, combine the almond flour, coconut flour, sweetener, baking powder, pumpkin spice, and a pinch of salt.
- In a separate bowl, whisk together the eggs, pumpkin puree, almond milk, melted butter, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients, and stir until you get a smooth, slightly thick batter. If it seems too thick, add a bit more almond milk, a tablespoon at a time.
- Preheat and Grease the Pan
- Heat a non-stick skillet or griddle over medium-low heat. Grease with a little butter or coconut oil.
- Cook the Pancakes
- Pour about 2-3 tablespoons of batter for each pancake onto the skillet, spreading it slightly with the back of a spoon to create an even circle.
- Cook for 2-3 minutes until bubbles form on the surface and the edges look set. Carefully flip with a spatula and cook for another 1-2 minutes on the other side until golden.
- Serve Warm
- Stack the pancakes on a plate, add a pat of butter if you like, and drizzle with sugar-free syrup. Enjoy your cozy, keto-friendly pumpkin pancakes!
Tips
- Use a Good Non-Stick Pan: Keto pancakes can be delicate, so a non-stick skillet or griddle works best.
- Adjust the Batter: If the batter thickens too much as it sits, add a splash of almond milk to thin it out.
- Flavor Variations: Add a few sugar-free chocolate chips or a sprinkle of crushed nuts for extra texture.
Storage Details
- Refrigeration: Store leftover pancakes in an airtight container in the fridge for up to 3 days.
- Freezing: Stack pancakes with a layer of parchment paper in between and freeze for up to 1 month. Reheat in the microwave or toaster.
FAQs
1. Can I use only almond flour?
Yes, but the pancakes might be slightly less fluffy. The coconut flour helps to absorb moisture and creates a better texture.
2. Can I make these dairy-free?
Absolutely! Use coconut oil instead of butter and a dairy-free milk option.
3. What toppings go well with these?
Try whipped cream, sugar-free syrup, or a sprinkle of cinnamon!
Nutrition Information (per serving, based on 6 small pancakes)
- Calories: 85
- Fat: 7g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 4g
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