Ultra Fluffy Keto Pumpkin Spice Pancakes
The calendar assures you that autumn is just around the corner. However, the temperatures outside make me question this. I’m cracking down on the pumpkin so the fall temperatures come a little sooner! These delicious low-carb Pumpkin Spice Pancakes are just what we need to welcome the changing season!
Making these pancakes is a breeze; they probably need a few very basic supplies that you have on hand. They’re also free of grains, gluten, and refined sugar!
Ingredients for Keto Pancakes
As always, here’s an overview of the ingredients you’ll need to make these keto pancakes. Keep scrolling for the full recipe.
- Almond flour: I do not recommend coconut flour for this recipe.
- Baking soda and salt: Provides lift and creates a fluffy texture.
- Eggs: Large eggs are required for this recipe.
- Cream Cheese: This recipe has full or low-fat cream cheese work.
- Pumpkin: canned pumpkin, not pumpkin pie filling
- Pumpkin spice: A mixture of cinnamon, ginger, nutmeg and cloves, which you can find in the bakery aisle.
- Vanilla Extract: Adds great flavor, you can sub in half the maple extract for a different twist.
- Keto-friendly sweetener: like brown sugar Monkfruit, granulated Monkfruit, or Swerve.
How to make Keto Pumpkin Spice Pancakes?
These low-carb pancakes are even easier than most regular pancakes because they use a blender. Add all ingredients to a blender and blend until smooth.
Heat a pan over medium heat and add butter or coconut oil for frying. Add about 1/4 cup of batter to the pan at a time. Do not turn until small bubbles form in the middle of the pancakes, indicating that they are ready to be turned. Repeat until all the dough is used, adding butter or oil to the pan as needed.
Turn on the oven or toaster to low (or about 200 degrees F) to keep the finished pancakes warm while you cook the rest of the batter. This helps ensure everyone is eating a hot chunk at the same time!
Can I use coconut flour?
I just tried this recipe with almond flour. Coconut and almond flour have very different absorption rates, so I wouldn’t recommend coconut flour for this recipe.
Can I pre-make Keto Pancakes?
Definitely! Meal-prep pancakes are great because they freeze easily and are perfectly reheated.
To freeze, simply place the pancakes in a single layer on a baking sheet (if you need to stack multiple layers for large batch frosting, place a sheet of parchment paper or parchment paper between each stack. Freeze for about 2 hours, then place the pancakes in a freezer-safe container.
If you’re going to eat these within a month, these should be fine. If you’re making a super-large batch and want to keep them for longer than a month, wrap each crepe (or a small stack of crepes if you know how many to eat at a time) in a double layer of plastic. This will help prevent them from freezing.
Ingredients
- 2 large eggs
- 2 ounces cream cheese
- 3/4 cup almond flour
- 1/4 cup canned pumpkin
- 1 tablespoon brown sugar monkfruit sweetener
- 2 teaspoons vanilla
- 1 teaspoon pumpkin spice
- 1/2 teaspoon baking powder
- Pinch of salt
Instructions
- Add all ingredients to a blender and blend until smooth. Let the dough rest in the refrigerator for 10 minutes while the pan heats up.
- Heat a pan on medium heat. Add butter or coconut oil to the pan. When the butter is completely melted, add the pancakes, ladle 1/4 cup at a time.
- Flip the pancake when tiny bubbles start to form. Add additional butter or oil if needed.
- Serve with butter and keto-friendly syrup.
Ultra fluffy Keto Pumpkin Spice Pancakes are perfect for a decadent Autumn breakfast! Each pancake contains only 2.5 net carbs!
The calendar assures you that autumn is just around the corner. However, the temperatures outside make me question this. I’m cracking down on the pumpkin so the fall temperatures come a little sooner! These delicious low-carb Pumpkin Spice Pancakes are just what we need to welcome the changing season!
Making these pancakes is a breeze; they probably need a few very basic supplies that you have on hand. They’re also free of grains, gluten, and refined sugar!
Ingredients for Keto Pancakes
As always, here’s an overview of the ingredients you’ll need to make these keto pancakes. Keep scrolling for the full recipe.
- Almond flour: I do not recommend coconut flour for this recipe.
- Baking soda and salt: Provides lift and creates a fluffy texture.
- Eggs: Large eggs are required for this recipe.
Cream Cheese: This recipe has full or low-fat cream cheese work. - Pumpkin: canned pumpkin, not pumpkin pie filling
- Pumpkin spice: A mixture of cinnamon, ginger, nutmeg and cloves, which you can find in the bakery aisle.
- Vanilla Extract: Adds great flavor, you can sub in half the maple extract for a different twist.
- Keto-friendly sweetener: like brown sugar Monkfruit, granulated Monkfruit, or Swerve.
How to make Keto Pumpkin Spice Pancakes?
These low-carb pancakes are even easier than most regular pancakes because they use a blender. Add all ingredients to a blender and blend until smooth.
Heat a pan over medium heat and add butter or coconut oil for frying. Add about 1/4 cup of batter to the pan at a time. Do not turn until small bubbles form in the middle of the pancakes, indicating that they are ready to be turned. Repeat until all the dough is used, adding butter or oil to the pan as needed.
Turn on the oven or toaster to low (or about 200 degrees F) to keep the finished pancakes warm while you cook the rest of the batter. This helps ensure everyone is eating a hot chunk at the same time!
Can I use coconut flour?
I just tried this recipe with almond flour. Coconut and almond flour have very different absorption rates, so I wouldn’t recommend coconut flour for this recipe.
Can I pre-make Keto Pancakes?
Definitely! Meal-prep pancakes are great because they freeze easily and are perfectly reheated.
To freeze, simply place the pancakes in a single layer on a baking sheet (if you need to stack multiple layers for large batch frosting, place a sheet of parchment paper or parchment paper between each stack. Freeze for about 2 hours, then place the pancakes in a freezer-safe container.
If you’re going to eat these within a month, these should be fine. If you’re making a super-large batch and want to keep them for longer than a month, wrap each crepe (or a small stack of crepes if you know how many to eat at a time) in a double layer of plastic. This will help prevent them from freezing.
Contents
2 large eggs
2 ounces cream cheese
3/4 cup almond flour
1/4 cup canned zucchini
1 tablespoon brown sugar monkfruit sweetener
2 teaspoons vanilla
1 teaspoon pumpkin spice
1/2 teaspoon baking powder
pinch of salt
Instructions
- Add all ingredients to a blender and blend until smooth. Let the dough rest in the refrigerator for 10 minutes while the pan heats up.
- Heat a pan on medium heat. Add butter or coconut oil to the pan. When the butter is completely melted, add the pancakes, ladle 1/4 cup at a time.
- Flip the pancake when tiny bubbles start to form. Add additional butter or oil if needed.
- Serve with butter and keto-friendly syrup.
