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.
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.
HOW MANY NET CARB PER Low Carb Pumpkin Pancake
5 Net Carbs per pumpkin pancake. For me one of these thick pancakes is more than enough to fill me 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.
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.
I know some people prefer to eat this sort of thing with some type of syrup. But honestly, with a little bit of salted butter, you don’t need it. It’s a sweet and salty combination that really works. It’s so yummy and a great way to celebrate Autumn!
YOU MIGHT ALSO ENJOY THESE LOW CARB RECIPES:
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.