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Keto Pumpkin Pancakes recipe

Keto Pumpkin Pancakes

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Soft, fluffy low-carb pumpkin pancakes warmly spiced with pumpkin pie spice. Made with coconut flour and a touch of protein powder for structure, they cook up golden on a nonstick skillet and are great with butter, chopped pecans, or sugar-free maple syrup.

  • Total Time: 30
  • Yield: 8 servings 1x

Ingredients

Scale
  • 6 large eggs, room temperature
  • 1/2 cup pure pumpkin purée, about 123 g
  • 1/3 cup keto brown-sugar sweetener, about 61 g
  • 1/4 cup unsalted butter, melted, 57 g
  • 1 teaspoon vanilla extract
  • 1/2 cup coconut flour, 55 g
  • 1/3 cup unflavored whey or egg-white protein powder, 36 g
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • Water or unsweetened almond milk, as needed
  • Avocado oil or butter, for cooking

Instructions

  1. Whisk the eggs, pumpkin, and keto sweetener until smooth.
  2. Mix in the melted butter and vanilla.
  3. Add the coconut flour, protein powder, pumpkin pie spice, baking powder, and salt and stir to combine.
  4. Add water or unsweetened almond milk 1 tablespoon at a time until the batter is thick but scoopable.
  5. Lightly grease a nonstick skillet or griddle and heat over medium heat.
  6. Scoop about 2 heaping tablespoons of batter per pancake and spread into a 3–4-inch circle.
  7. Cook until the underside is golden and the edges begin to set.
  8. Carefully flip and cook the second side until golden.
  9. Serve warm with butter, chopped pecans, or sugar-free maple syrup.

Notes

Use pure pumpkin purée, not pumpkin pie filling. Coconut flour absorbs a lot of moisture, so the batter may need extra liquid as it sits. Keep the pancakes fairly small because low-carb pancakes are easier to flip that way. Whey or egg-white protein powder helps make the pancakes lighter and fluffier; collagen protein is not recommended because it can create a gummy texture. If omitting protein powder, add about 1 extra tablespoon coconut flour, though the pancakes may be less fluffy. Melted coconut oil or avocado oil can replace butter.

  • Author: Barbara Anderson
  • Prep Time: 10
  • Cook Time: 20
  • Category: Breakfast
  • Cuisine: American

Nutrition

  • Calories: 159 kcal (per 2-pancake serving)

Find it online: https://www.koyarecipes.com/keto-pumpkin-pancakes/