Low Carb Pumpkin Pancakes (AKA Keto Pumpkin Pancakes or Paleo Pumpkin Pancakes) whatever you decide to call it, one thing is for sure this is THE BEST Low Carb breakfast you can have during this time of year.
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I’m excited about this one!! I served these pumpkin pancakes up with some bacon for breakfast. You only need 1 hotcake to get the job done. They are totally filling and totally delicious topped with a pat of butter! Making these fitting into the Paleo diet as well. These pumpkin pancakes are for everyone.
These are similar to pancakes, but thicker and a tiny bit more dense, though they are still pretty fluffy for pancakes made with almond flour.
If you want a more traditional pancake without the pumpkin though check out our Low Carb Pancake and Keto Pancake recipes. Or you are cooking for a crowd this Pancake Casserole is divine. But if pumpkin is the name of the game then this recipe is for you.
How to Make Pumpkin Pancakes
We’ve pretty much taken our basic keto pancake recipe and added pumpkin and spice to the mix.
It does in a way I think add an extra bit of likeness to a traditional pancake with added pumpkin. They are a bit more dense with the pumpkin and it’s a real nice change of pace. All you need to make pumpkin pancakes is what you see below.
Add it all to a bowl and mix…. THAT’s how easy it is to make these.
HOW MANY NET CARB PER Low Carb Pumpkin Pancake
5 Net Carbs per pumpkin pancake if you make 4 pancakes out of the batter.
For us one of these thick pancakes is more than enough to fill us up with a side of bacon. This nutrition information does not include the topping of butter so depending on how much you put on make sure you account for it.
Don’t forget about the syrup!
We personally don’t think that pancakes are complete without syrup.
You can use your favorite sugar-free syrup or if you have troubles finding it in your store you can always make it yourself! Check out our sugar-free pancake syrup recipe.
I was really excited to come up with something that allowed me to enjoy my favorite spice (pumpkin pie spice, of course!) in something other than our pumpkin spice coffee.
Don’t get me wrong, I love my coffee. But when you drink it with pumpkin pie spice all. the. time., you find that after a while, you don’t notice the flavor of the spice as much. It just becomes your normal cup of coffee. So adding it to other foods sort of revives it for me.
It’s so yummy and a great way to celebrate Autumn!
Low Carb Pumpkin Pancakes
- In a medium mixing bowl, combine the almond flour, eggs, pumpkin puree, cinnamon, baking powder and stevia. Whisk thoroughly to combine.
- Put some of the oil in your skillet and place a heaping spoonful of batter into the oil. You will have to work with this a bit to spread the batter. It won't spread on it's own. I used roughly a generous 1/3 cup for each pancake.
- Cook on each side, flipping as needed to get nice browning on both sides.
- Serve with a pat of butter.
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