If you’re following a keto or low-carb diet, these Low Carb Pumpkin Pancakes are an ideal breakfast choice. With a perfect balance of warm spices and a touch of sweetness, they’re a great way to enjoy the flavors of fall while sticking to your dietary goals. Fluffy, flavorful, and easy to make, these pancakes are sure to become a favorite in your morning routine.
Ingredients:
1/2 cup almond flour
1/4 cup coconut flour
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3 large eggs
1/2 cup pumpkin puree
1/4 cup unsweetened almond milk
2 tablespoons melted butter or coconut oil
1 teaspoon vanilla extract
1-2 tablespoons low-carb sweetener (like erythritol or monk fruit, optional)
Directions:
Prepare the Batter: In a large mixing bowl, combine the almond flour, coconut flour, baking powder, pumpkin pie spice, cinnamon, and salt. In another bowl, beat the eggs and then mix in the pumpkin puree, almond milk, melted butter (or coconut oil), vanilla extract, and sweetener (if using). Stir the wet ingredients into the dry ingredients, mixing until smooth and well blended. Allow the batter to sit for a few minutes to thicken.
Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or coconut oil. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes on each side, or until the pancakes are golden brown and cooked through. Handle with care while flipping, as the pancakes can be delicate.
Serve: Enjoy your pancakes warm with your choice of toppings. Options include low-carb syrup, a dollop of whipped cream, or a sprinkle of extra cinnamon.
Serving Tips:
Toppings: Enhance the flavor of your Low Carb Pumpkin Pancakes with a variety of keto-friendly toppings. Consider using sugar-free maple syrup, a dollop of whipped cream, a sprinkle of chopped nuts (like pecans or walnuts), or an extra dash of pumpkin pie spice or cinnamon.
Pairings: Serve these pancakes with a side of crispy bacon or scrambled eggs for a more filling, low-carb breakfast. For a bit of freshness, add a handful of berries such as raspberries or strawberries.
Presentation: Stack the pancakes neatly on a plate and drizzle your chosen syrup in a zigzag pattern for a visually appealing presentation. Add a small pat of butter on top to melt into the warm pancakes.
Storage Tips:
Refrigeration: Store leftover pancakes in an airtight container or zip-top bag in the refrigerator. They will stay fresh for up to 3-4 days. Make sure to let the pancakes cool completely before storing them to avoid condensation, which can make them soggy.
Freezing: For longer storage, freeze the pancakes. Place a sheet of parchment paper between each pancake to prevent them from sticking together, then place them in a freezer-safe bag or container. They can be frozen for up to 2 months.
Reheating: Reheat refrigerated or frozen pancakes by placing them in a toaster or toaster oven for a few minutes until heated through and slightly crispy. Alternatively, you can reheat them in the microwave for 20-30 seconds, but be mindful that they may become softer. If reheating from frozen, it’s best to use a toaster or oven for better texture.
Batch Cooking: If you plan to enjoy these pancakes throughout the week, consider making a double batch and storing them in the refrigerator or freezer. This way, you’ll have a quick, low-carb breakfast ready to go whenever you need it.
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FAQs:
Can I use a different type of flour instead of almond and coconut flour?
While almond and coconut flours are ideal for keeping the pancakes low-carb, you can experiment with other low-carb flour alternatives if needed. However, using flours like all-purpose or whole wheat will change the carb content and texture of the pancakes. If using a different flour, you may need to adjust the amount of liquid and baking powder.
Can I make these pancakes ahead of time?
Yes, you can make these pancakes ahead of time. Cook them as directed, then store them in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze them with parchment paper between each pancake and place them in a freezer-safe bag. They can be reheated in a toaster or oven for the best texture.
Are these pancakes suitable for a keto diet?
Absolutely! These Low Carb Pumpkin Pancakes are suitable for a keto diet. They are made with almond and coconut flour, which are low in carbs compared to traditional flour, and they don’t contain any high-carb ingredients. Just be sure to use a low-carb sweetener if you prefer a touch of sweetness.
Can I substitute pumpkin puree with something else?
If you don’t have pumpkin puree, you can substitute it with other pureed vegetables or fruits that are low in carbs, such as butternut squash puree. Keep in mind that this may slightly alter the flavor and texture of the pancakes. For a non-pumpkin flavor, you could also try using mashed bananas, but this will increase the carb count.
Conclusion:
These Low Carb Pumpkin Pancakes are not only perfect for a satisfying breakfast but also fit seamlessly into a low-carb or keto lifestyle. With their rich pumpkin flavor and cozy spices, they offer a delicious and nutritious way to start your day. Whether you’re enjoying them on a crisp fall morning or simply craving a seasonal treat, these pancakes are a fantastic choice for anyone looking to indulge without the carbs.
📖 Recipe:
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Low Carb Pumpkin Pancakes
- Total Time: 20 minutes
- Yield: 6 pancakes
Description
Start your fall mornings with a stack of delicious Low Carb Pumpkin Pancakes. Perfectly fluffy and packed with warm spices like cinnamon and pumpkin pie spice, these pancakes are a keto and low-carb-friendly breakfast option. Made with almond and coconut flour, they are rich in flavor and low in carbs, making them an ideal choice for those following a low-carb or keto diet. Top with sugar-free syrup or whipped cream for a delightful morning treat.
Ingredients
1/2 cup almond flour
1/4 cup coconut flour
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3 large eggs
1/2 cup pumpkin puree
1/4 cup unsweetened almond milk
2 tablespoons melted butter or coconut oil
1 teaspoon vanilla extract
1–2 tablespoons low-carb sweetener (like erythritol or monk fruit, optional)
Instructions
- In a large mixing bowl, whisk together almond flour, coconut flour, baking powder, pumpkin pie spice, cinnamon, and salt.
- In a separate bowl, beat the eggs and mix in pumpkin puree, almond milk, melted butter (or coconut oil), vanilla extract, and sweetener (if using).
- Combine wet and dry ingredients, mixing until smooth. Let the batter sit for a few minutes to thicken.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or coconut oil.
- Pour about 1/4 cup of batter per pancake onto the skillet. Cook for 2-3 minutes on each side, or until golden brown and cooked through.
- Serve warm with your choice of low-carb toppings.
Notes
Be gentle when flipping the pancakes as they can be delicate.
For best results, let the batter sit to thicken before cooking.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 6 pancakes
- Calories: 120 kcal per serving
