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