Add a little fall flavor back to your life with these Keto Pumpkin Pancakes that are made with almond flour and turn out fluffy and light.
Pancakes don’t have to be completely stricken from your keto lifestyle. In fact, you can still make and enjoy light and fluffy pancakes made with almond flour. Add a little pumpkin for a delicious fall brunch. These pumpkin muffins with walnut crumble and keto pumpkin bread are great for brunch as well.
I don’t make pancakes very often, but once in a while it’s nice to have them. The first time I made pancakes with almond flour, I had no idea they’d turn out this good. They rise well and are very fluffy.
If you can handle that difference, you’re all set! I use Log Cabin sugar-free syrup for the topping, along with a little butter or whipped cream for garnish, and a dusting of freshly ground nutmeg.
What Pumpkin to Use
You can use freshly baked pumpkin, if you’re so inclined. Around Halloween, I usually have a few baking pumpkins around.
It’s perfectly fine to use pumpkin puree from a can, too. Make sure not to use pumpkin pie filling in a can (it contains sugar).
How to Make Keto Pumpkin Pancakes
Mix all the ingredients for the batter together in a bowl. Let it stand for a few minutes to thicken up. It shouldn’t be runny, but it should still be pourable.
Heat your skillet over medium heat. Rub a small amount of oil onto the pan, or spray with cooking spray.
Add a scoop of batter to the skillet. To make 8 pancakes, you will use slightly less than 1/4 cup of batter per pancake. You can make them smaller or larger, depending on your preference. I like to make a stack of pancakes, so I make them smaller.
Keto pancakes cook up just like regular pancakes. They will get a little dry around the edges and start to form a few bubbles in the center. That’s how you know they are ready to be flipped over. It takes about 3 minutes per side.
If you notice that the pancakes are a little too dark when you flip them, the heat is up too high. Lower the heat slightly so you can cook them longer.
The pumpkin does add an extra element of wetness, so they need to cook a bit longer than you might think.
Serving size is 2-3 pancakes, depending on what size you make them. Enjoy!
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Keto Pumpkin Pancakes
- 1/2 cup almond flour
- 2 tbsp coconut flour
- 1 tbsp pumpkin pie spice
- 1/2 tsp baking powder
- 1 tbsp granulated xylitol
- 2 tbsp pumpkin puree
- 3 large eggs
- 1/4 cup cream
- Mix all ingredients together in a bowl. Allow to sit for 5 minutes. If too thick to pour, add a small amount of cream.
- Heat a flat skillet over medium heat. Rub the pan with a light layer of oil or cooking spray.
- When hot, add a scoop of batter and flatten with the back of a spoon. Cook for 2-3 minutes per side. Once the edges start to look dry, flip over the pancake and cook for an additional 2 minutes.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.