These Keto Pumpkin Pancakes are the perfect fall breakfast! Soft and fluffy, with just the right amount of pumpkin and spices.
These keto pumpkin pancakes provide a delicious autumn-themed breakfast option, perfect for those following a low-carb lifestyle. With a delightful blend of flavors, these pancakes offer a warm and comforting start to your day. They are quick and easy to make, ideal for busy mornings when time is limited. Additionally, these pancakes can be prepared in advance, allowing for convenient reheating in the toaster when you’re ready to enjoy them. Embrace the seasonal appeal of pumpkin and indulge in these delightful pancakes while maintaining your ketogenic diet.
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INGREDIENTS YOU NEED
- 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 To Make Keto Pumpkin Pancakes
- 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 your batter into your desired size of pancake and cook for 3-5 minutes on each side. Enjoy!
Keto Pumpkin Pancakes
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
Nutrition
Frequently Asked Questions About Keto Pumpkin Pancakes
Yes! Freeze in an airtight container for up to six months.
I just pop mine in my toaster and they come out perfect!
More Recipes You Might Enjoy:
- Keto Pumpkin Mousse
- Keto Sugar Free Pumpkin Rolls
- Keto Gluten Free Pumpkin Cheesecake Bars
- Gluten Free Keto Pumpkin Cookies
- Easy Fluffy Low Carb Pancakes With Almond Flour
- Easy Fluffy Chocolate Chip Pancakes With Almond Flour
- Vegan Homemade Sugar Free Keto Nutella Recipe
- Easy Moist Gluten Free Sugar Free Pumpkin Bread
- Easy Baked Sugar Free Gluten Free Keto Pumpkin Donuts
- Quick and Easy Keto Stovetop Candied Pecans
- Fall Recipes
- Winter Recipes
These pancakes were delicious!
So happy to hear that!