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These decadently healthy keto pumpkin pancakes are sure to impress your entire family and delight even the youngest members of your household.
Completely sugar-free, low-carb and a Trim Healthy Mama S fuel – you can have your pancakes and eat them too!
How are these healthy pancakes when they look so good?
Carbs like flour pack on the pounds. Instead, this recipe calls for almond flour, which is one of the lowest carb flours on the market.
It also tastes really good! Spices like cinnamon and pumpkin spice give these healthy pumpkin pancakes the seal of approval in our household.
Your flour substitute can be almond or coconut flour.
Almond flour (essentially ground almonds) is higher in calories and fats than coconut flour, but it’s lower in carbs.
Coconut flour (essentially dried and ground coconut meat) is denser and more absorbent than almond flour.
If you’re substituting coconut flour (not recommended), you’ll have to add a lot more liquid to this recipe.
I suggest using almond flour because I found that it gives the exact texture and flavor I wanted for these low carb pancakes.
It’s important to note how well almond flour mixes depends on the brand you use.
So if you find your batter is too runny, add more flour (a teaspoon at a time) stirring to see if it reaches the consistency you want.
If you find that the batter is too thick then add a teaspoon of almond milk at a time to work the batter to the proper texture.
It is something you have to work with at times, to get the right texture. So just know it is okay to adjust your mixture a bit.
What do I put on my pancakes?
Pancakes can be topped with traditional or innovative toppings.
We all know syrup from the store is full of unhealthy additives, so instead, reach for a sugar-free syrup or a dab of butter.
What can I pair with my pancakes?
If you’re looking for a partner for your pancakes, I suggest adding a side dish like this bacon and egg cottage cheese casserole or simple sausage or bacon.
These pancakes are very filling, so you should probably try them alone first.
How do I make Keto Pumpkin Pancakes?
First, add ½ cup almond flour, 1.5 tablespoons Gentle Sweet (or your favorite sweetener), ½ teaspoons pumpkin spice, ½ teaspoons cinnamon, and ½ teaspoon baking powder to a medium bowl. Whisk until well blended.
Add 3 eggs and ¼ cup of pumpkin puree to the dry mixture. Continue whisking until homogenous. (The result should be a liquid batter that is not runny).
Preheat a griddle or nonstick skillet to medium heat. Spray with oil.
Using a ⅓ measuring cup, pour batter into the skillet slowly.
Let it cook until the pancake has bubbles and flip.
Cook the other side for about 2 minutes and remove.
Repeat this process until you have used all the batter.
More Low-Carb Pumpkin Recipes
Sweet, dense pumpkin bars topped with a decadent cinnamon-spiced cream cheese frosting. This recipe is low carb, sugar-free, and a Trim Healthy Mama S Recipe.
A delicious pumpkin spice latte filled to the brim with health-promoting benefits! A good dose of MCT oil and coconut oil, plus all the flavors of fall! This recipe is low carb, sugar free and dairy free!
A perfect blend of pumpkin and chocolate chips. This recipe is low carb, sugar-free, gluten-free, and a Trim Healthy Mama S Fuel.
Keto Pumpkin Pancakes
- In a medium bowl whisk the dry ingredients (almond flour, Gentle Sweet, pumpkin spice, cinnamon, and baking powder).
- Add pumpkin puree and eggs.
- Continue whisking until homogenous. The result should be a liquid batter but not runny.
- Preheat a griddle or nonstick skillet to medium heat, spray with oil.
- Using a ⅓ measuring cup, pour batter into skillet.
- Let it cook until the pancake has bubbles.
- Flip and cook the other side for about 2 minutes and remove.
- Repeat the process until you have used all the batter.
- Serve warm and with your favorite toppings.