Small batch keto pumpkin pancakes recipe. These grain-free coconut flour pancakes will make your morning! Low carb and paleo friendly.
Okay people, you’ve made a monster out of me. All of you who requested single serve recipes or small batch keto recipes, you’ve contributed to this. It is YOUR fault that I am now obsessed with making mini versions of all my best recipes, including these keto pumpkin pancakes. ALL YOUR FAULT. You realize I have a family to feed, right? And four miniature little coconut flour pumpkin pancakes ain’t gonna cut it when those hungry kids get up. Can you imagine my hungry little munchkins fighting over these eenie weenie little pancakes? Because that’s what will happen, you know, when they get up in the morning to discover that Mum has spent all her time in the kitchen making a only enough pancakes to feed one of them. Or herself, that selfish woman! And not only that, but she has documented this shameful mini recipe in a how-to video that will live in infamy.
For a long time there, I wondered what the attraction of single serve recipes was. In some ways, I still do wonder. With tall, hungry kids and husband about, I am usually focused on creating double or even triple batches so I have something to feed them throughout the week. Usually, when I make low carb pancakes, I make PANCAKES. Lots and lots of PANCAKES! And then I stick them in a tupperware in the fridge and grab them out each morning for a few days. Even when I make a double batch, they really only last a few days. You wouldn’t know it to look at my children, they are all so slender, but those kids can eat. And I am the one who has to feed them. I have a lot of trouble keeping up.
So why on earth would I want to make a recipe of pancakes that serves only a single person? Well, because it’s fun and they are cute little pumpkin pancakes. And because not all of my readers are like me, they don’t love leftovers and they don’t have 4 other hungry mouths to feed. And because this little low carb recipe for one lends itself very well to making a fun how-to video.
How to Make Keto Pumpkin Pancakes
But ultimately, I created this recipe because I like the challenge of taking a larger recipe like my Coconut Flour Pumpkin Pancakes and trying to figure out how to cut it down to size. It’s never so simple as just dividing all the ingredients by the number of servings. Almost inevitably, two or three of them work to a strange amount and you can’t exactly tell someone to use .79 of a teaspoon of this or 5/12 of a cup of that. It simply would not do. So you have to change things, round up a bit here and down a bit there, and see if the result is any good. If it’s not, you have to tweak it until it is.
So yes, I love these little small batch recipes because they are small and cute and fun and a bit of a challenge. My kids may not appreciate it but I know many of you will!
- 1 1/2 tbsp coconut flour
- 1 tbsp unflavoured egg white protein powder (whey protein works as well)
- 2 tsp Swerve Sweetener
- 1/2 tsp pumpkin pie spice
- 1/4 tsp baking powder
- Pinch salt
- 2 tbsp pumpkin puree
- 1 large egg
- 2 tsp avocado oil
- 1 tbsp water
- Butter or coconut oil for the pan
-
In a small bowl, whisk together the coconut flour, protein powder, sweetener, spice, baking powder, and salt.
-
Stir in pumpkin puree, egg, oil and water until well combined.
-
Heat butter or coconut oil in a medium skillet over medium heat. Add pancake batter to make two medium pancakes or several smaller ones. Cook until the bottoms are golden brown and set, then flip over and cook until the second side is golden brown.
-
Grab a plate and dig in!
Serves 1. Each serving has 5.05g NET CARBS.
Food energy: 141kcal
Total fat: 11.21g
Calories from fat: 100
Cholesterol: 2mg
Carbohydrate: 9.81g
Total dietary fiber: 4.76g
Protein: 9.73g
