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Gluten Free Keto Pumpkin Pancakes

5 from 1 vote

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These Gluten Free Keto Pumpkin Pancakes are the perfect fall breakfast! Soft and fluffy, with just the right amount of pumpkin and spices.

stack of Gluten Free Keto Pumpkin Pancakes being drizzled with maple syrup
Pumpkin Pancakes Drizzle With Syrup

Introducing the second recipe of pumpkin week, pumpkin pancakes! Start your day the right way this fall with a perfectly autumn themed breakfast. These pumpkin pancakes comes together quick and easily, which is great for a busy morning. You can even prep these pancakes ahead of time and just reheat very easily in the toaster!

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INGREDIENTS YOU NEED TO MAKE KETO PUMPKIN PANCAKES

  • 1/2 cup almond flour
  • 1/2 cup coconut flour
  • 1/2 tsp baking soda
  • 1/2 cup pumpkin puree
  • 2 tbsp swerve brown sugar replacement
  • 4 large eggs
  • 1/4 cup full fat coconut milk OR heavy cream
  • 1 1/2 tsp pumpkin spice
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla extract

Gluten Free Keto Pumpkin Pancakes with a square of butter on top
Keto Pumpkin Pancakes

Instructions To Make Gluten Free Pumpkin Pancakes

  1. In a large bowl mix together all of your flours, baking soda and swerve.
  2. In a medium bowl whisk together your eggs, pumpkin puree ,coconut milk, pumpkin spice, apple cider vinegar and vanilla until well combined.
  3. Pour your wet mixture into your dry mixture and whisk until well combined.
  4. On a preheated griddle (sprayed with non stick spray) over medium high heat, scoop your batter into your desired size of pancake and cook for 3-5 minutes on each side. Enjoy!
stack of Gluten Free Keto Pumpkin Pancakes topped with whipped cream and ground cinnamon
Pumpkin Pancakes Topped With Whipped Cream

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Gluten Free Keto Pumpkin Pancakes

Samantha
These Gluten Free Keto Pumpkin Pancakes are the perfect fall breakfast! Soft and fluffy, with just the right amount of pumpkin and spices.
5 from 1 vote
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Breakfast
Cuisine American
Servings 8 pancakes
Calories 97 kcal

Ingredients
  

  • 1/2 cup almond flour
  • 1/2 cup coconut flour
  • 1/2 tsp baking soda
  • 1/2 cup pumpkin puree
  • 2 tbsp swerve brown sugar replacement
  • 4 large eggs
  • 1/4 cup full fat coconut milk OR heavy cream
  • 1 1/2 tsp pumpkin spice
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla extract

Instructions
 

  • In a large bowl mix together all of your flours, baking soda and swerve.
  • In a medium bowl whisk together your eggs, pumpkin puree,coconut milk, pumpkin spice, apple cider vinegar and vanilla until well combined.
  • Pour your wet mixture into your dry mixture and whisk until well combined.
  • On a preheated griddle (sprayed with non stick spray) over medium high heat, scoop 1/4 cup of your batter onto your griddle and carefully flatten. Cook for 3-5 minutes on each side. Enjoy!

Notes

*NET carbs: 2.5g

Nutrition

Serving: 1pancakeCalories: 97kcalCarbohydrates: 5gProtein: 5gFat: 7gFiber: 2.5gSugar: 1.2g
Keyword almond flour, almond milk, easy, fall breakfast, gluten free, keto, pumpkin, quick, simple, sugar free
Tried this recipe?Let us know how it was!

Frequently Asked Questions About Gluten Free Pumpkin Pancakes

Can I freeze homemade pumpkin pancakes?

Yes! Freeze in an airtight container for up to six months.

How can I reheat pumpkin pancakes?

I just pop mine in my toaster and they come out perfect!

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By on October 18th, 2022

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