Description
These Keto Pumpkin Pancakes are fluffy, flavorful, and loaded with fall spices—without the carbs! Made with almond flour and pumpkin puree, they’re perfect for a low-carb breakfast that feels like a cozy autumn treat.
Ingredients
Scale
- 1/2 cup pumpkin puree
- 3 large eggs
- 1/4 cup unsweetened almond milk
- 1 tsp vanilla extract
- 1 1/4 cups almond flour
- 1 tsp baking powder
- 1/2 tsp pumpkin pie spice
- 1/4 tsp cinnamon
- Pinch of salt
- 2 tbsp erythritol or preferred keto sweetener
- Butter or coconut oil, for cooking
Instructions
- Mix wet ingredients: In a medium bowl, whisk together pumpkin puree, eggs, almond milk, and vanilla until smooth.
- Add dry ingredients: Stir in almond flour, baking powder, pumpkin pie spice, cinnamon, salt, and sweetener. Mix until a thick batter forms.
- Heat skillet: Heat a non-stick skillet over medium heat and add butter or coconut oil.
- Cook pancakes: Scoop about 1/4 cup batter for each pancake. Cook for 2–3 minutes per side, flipping gently once bubbles form and edges are set.
- Serve: Stack and serve warm with sugar-free syrup, whipped cream, or chopped pecans.
Notes
These pancakes are naturally gluten-free and low in carbs. Make them ahead and reheat for busy mornings. For fluffier pancakes, let the batter sit for 5 minutes before cooking.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Keto
- Method: Pan-Fried
- Cuisine: American, Low-Carb
Nutrition
- Serving Size: 2 pancakes
- Calories: 210
- Sugar: 2g
- Sodium: 190mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 115mg
Keywords: keto pumpkin pancakes, low carb breakfast, almond flour pancakes, gluten free fall recipe