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All Day I Dream About Food

All the best low carb keto recipes for a healthy lifestyle

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September 18, 2016

Pumpkin Pancakes for One

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Small batch keto pumpkin pancakes recipe. These grain-free coconut flour pancakes will make your morning! Low carb and paleo friendly.

Low Carb Coconut Flour Pumpkin Pancakes for One

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.

 

Low Carb Keto Pumpkin Pancakes Recipe

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.

These little single serve pumpkin pancakes make a great low carb breakfast

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.

Healthy Low Carb Pumpkin Pancakes. Keto LCHF THM recipe

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!

5 from 1 vote
Low Carb Keto Pumpkin Pancakes Recipe
Print
Pumpkin Pancakes for One
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 
Fun little low carb pumpkin pancakes for one. These grain-free coconut flour pancakes will make your morning! Keto and paleo friendly.
Course: Breakfast
Cuisine: Breakfast
Servings: 1 serving
Calories: 141 kcal
Ingredients
  • 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
Instructions
  1. In a small bowl, whisk together the coconut flour, protein powder, sweetener, spice, baking powder, and salt.
  2. Stir in pumpkin puree, egg, oil and water until well combined.
  3. 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.
  4. Grab a plate and dig in!
Recipe Notes

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

Nutrition Facts
Pumpkin Pancakes for One
Amount Per Serving
Calories 141 Calories from Fat 101
% Daily Value*
Fat 11.21g17%
Cholesterol 2mg1%
Carbohydrates 9.81g3%
Fiber 4.76g19%
Protein 9.73g19%
* Percent Daily Values are based on a 2000 calorie diet.
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Filed Under: Breakfast, Gluten Free, Low Carb, Pumpkin, Pumpkin, and More Pumpkin! Tagged With: coconut flour, pumpkin

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Comments

  1. Kim Lee says

    September 18, 2016 at 8:13 am

    Yum! Those look lovely. Can’t wait to try them!

    Reply
  2. allison Gismondi says

    September 18, 2016 at 8:17 am

    Carolyn I too feed four hungry people I know where your coming from. But sometimes it is just me and these are perfect. They look so fluffy and delish! I cant wait to spread some pumpkin butter on them and try em! If I wanted to make a lot can I double or triple this?

    Reply
    • Carolyn says

      September 18, 2016 at 9:37 am

      For a big batch, you simply need my big recipe. https://alldayidreamaboutfood.com/2013/11/pumpkin-coconut-flour-pancakes-low-carb-and-gluten-free.html
      But if you want just pancakes for two or three, then yes, this recipe is easily doubled or tripled.

      Reply
  3. Deborah says

    September 18, 2016 at 8:23 am

    Thanks Carolyn. We singles and empty nesters appreciate the “for ones” or “for twos” tremendously. And pumpkin too boot. Yeah!!!

    Reply
  4. Naida says

    September 18, 2016 at 10:21 am

    I don’t have avocado oil. What would be a better substitution – coconut or olive?

    I really enjoy your recipes. They usually turn out well, use ingredients I have and can buy easily plus family and friends enjoy the end product. Your family is lucky to have such a talented lady making their meals 🙂

    Reply
    • Carolyn says

      September 18, 2016 at 2:42 pm

      You can try any oil here. The only problem with coconut is that it often clumps up when it hits the cold egg. If you don’t need to be dairy-free, go with melted butter.

      Reply
  5. Michelle says

    September 18, 2016 at 11:19 am

    Thank you for posting this recipe. I just finished making and eating them. They have great texture and taste 🙂
    Thanks again, you rock!

    Reply
  6. Annette Mahoney says

    September 18, 2016 at 11:20 am

    Thank you with just the two of us it is nice to have single or two servings of things, specially your desserts. Otherwise we will eat to much and we dont know many low carbers or keto here. Your cheesecakes. Any way to make them smaller like if they have a 6 in cheesecake pan. that way it would be just enough for the two us for a few days. As we love love your no bake one and the pumpkin one

    Reply
    • Carolyn says

      September 18, 2016 at 2:41 pm

      I am working on the for two or for one of the cheesecakes!

      Reply
  7. Esther Ackley says

    September 18, 2016 at 1:21 pm

    It sounds wonderful…but I have a real problem with buying pumpkin for just a FEW pumpkin things. I’ve tried putting the extra in the freezer and still usually end up throwing too much of it away. They should make a 4 oz can of pumpkin like they do some other things because 14-16 oz. is WAY too much. I also have very limited freezer space for extra things. Bummer…they sound so good! I love most single servings, except when I cannot buy small amounts of stuff.

    Reply
    • Susanna says

      October 5, 2016 at 9:56 pm

      A can of Pumpkin usually costs me $1.39, so if you only use half a can (make a double batch of pancakes!) and toss out the extra, it’s not a big financial loss, is it? I’d rather risk the 70 cents then NOT try this yummy recipe! Easy solution! Or you can make a pumpkin soup – for Two, with the surplus in the can!

      Reply
  8. Lynn says

    September 18, 2016 at 3:00 pm

    Love your recipes!

    I believe the given nutritional info assumes two servings. I just entered the ingredients into MyFitnessPal and received doubled macro numbers.

    The numbers I’m getting matched a one-serving amount for your full recipe for pumpkin pancakes.

    Thanks for this recipe – great morning alternative.

    Reply
    • Carolyn says

      September 18, 2016 at 4:57 pm

      No, the nutritionals are for one serving. MyFitnessPal is not always reliable and may be adding the carbs from the Swerve (which don’t affect blood sugar so I don’t count them).

      Reply
  9. Julie says

    September 18, 2016 at 3:00 pm

    I’m with you on loving leftovers, so I went to your original recipe and bookmarked it for later.

    Sad to say that since I found out I was allergic to dairy I’ve had to ignore many if not most of your recipes. Glad to see this one can be dairy free.

    Reply
    • Carolyn says

      September 18, 2016 at 4:56 pm

      I definitely have plenty of Dairy-Free recipes AND…you can always ask my advice on how to make some of the regular ones dairy-free.

      Reply
  10. Casty says

    September 18, 2016 at 3:16 pm

    Thanks Carolyn. I made them this morning and they fell apart…I don’t know why. But I ate them anyway and they were delicious!

    Reply
    • Carolyn says

      September 18, 2016 at 4:58 pm

      What brand of coconut flour were you using?

      Reply
      • Casty says

        September 20, 2016 at 2:30 pm

        I was using Bobs Red Mill Coconut Flour.

        Reply
  11. Bec at It's Yummi says

    September 19, 2016 at 7:20 am

    Holy moley… I will clearly need to find a way to make these amazing pancakes without the coconut products because, hello… SINGLE SERVING pancakes?! Not to mention, my Hasome really doesn’t care for pumpkin (I know, we all have our flaws). Pinned!

    Reply
  12. Jan says

    September 19, 2016 at 1:02 pm

    These look delicious! I have all the ingredients and can’t wait to try them! Thanks for the dairy free version!

    One question… I”ll try these with butter/ghee, but is there a good sugar free “maple” syrup? I have maple flavoring I could add to something as well… Off to search your website, but thought I’d ask.

    Reply
    • Carolyn says

      September 19, 2016 at 2:55 pm

      You can add a little maple extract to my caramel sauce and it’s divine!

      Reply
      • Jan says

        September 19, 2016 at 4:23 pm

        Thank you, Carolyn!

        Reply
  13. Mariah says

    September 20, 2016 at 3:24 pm

    Can’t wait to try these!! Can I sub vanilla protein powder for unflavored and omit the swerve?

    Reply
    • Carolyn says

      September 20, 2016 at 3:32 pm

      Depends on how sweet your protein powder is and how sweet you like your pancakes! 🙂

      Reply
  14. Amy says

    September 22, 2016 at 9:55 am

    I totally appreciate the large family size recipes (I have five hungry children) but I also am truly grateful for these mini recipes too. I am already low carb, no sugar and as I help my children make this transition, these mini recipes are great for taste testing. I do request that you link all your mini recipes to the family size to make it easier to find. Then when we find ones everybody likes, we can easily make a gigantic batch. Thank you so much for all your hard work to make life easier for the rest of us.

    Reply
    • Carolyn says

      September 22, 2016 at 6:19 pm

      This is linked to the regular recipe.

      Reply
  15. Lysette says

    September 22, 2016 at 6:26 pm

    I think I’ll make the big batch recipe and try the leftovers with different breakfast sandwich combinations.

    Reply
  16. Donna says

    September 23, 2016 at 4:43 pm

    Can I use Whey Protein in place of the Egg Protein?

    Reply
    • Carolyn says

      September 23, 2016 at 9:40 pm

      Yes, that’s fine.

      Reply
      • Melinda says

        September 11, 2017 at 9:38 pm

        What if I don’t want to use protein powder? What would you sub for it?

        Reply
        • Carolyn says

          September 12, 2017 at 8:15 am

          Skip it but your pancakes may not rise as much or hold together as well.

          Reply
  17. carmen steen says

    September 24, 2016 at 4:58 pm

    I absolutely love your website and the recipes are yummy looking.I am losing weight on low carb but have been getting bored with my diet till I found your site.Can’t wait to go shopping for all these ingredients.Wow what a delicious way to lose weight and not feel deprived at all.I love pumpkin season and am ready to get started.Thank you so much.

    Reply
  18. Jackie Byars says

    September 25, 2016 at 8:45 am

    Will almond flour work?

    Reply
    • Carolyn says

      September 25, 2016 at 8:57 am

      Not in this recipe, it designed for coconut flour.

      Reply
  19. Sarah C says

    September 28, 2016 at 3:07 am

    Thank you!! I’m the only one in my family eating keto – another reason someone might want small batch or single-serve recipes. I usually have to quarter (or more) recipes myself, or have a ton of leftovers that I can’t get through in time, or just not make some really delicious looking stuff. Thank you for taking the time to put out recipes for those of us on our own in this way of eating!

    Reply
  20. Tricia says

    January 20, 2017 at 1:57 pm

    Can these be frozen and reheated?

    Reply
  21. Candace says

    June 19, 2017 at 12:37 pm

    Do these freeze well?

    Reply
    • Carolyn says

      June 19, 2017 at 3:02 pm

      Yes.

      Reply
  22. Chrissy says

    August 9, 2017 at 1:10 pm

    I just made these and they are amazing!! I subbed melted butter for the avocado oil and only had chocolate whey protein and used it. You could not tell they had chocolate in them! My batter was a bit too thick, so I think next time I will add a tad bit more water but I just flipped them twice to make sure they were done clean through. This is going to be my go to pancake recipe! Thanks so much!!

    Reply
    • Carolyn says

      August 10, 2017 at 7:36 am

      So welcome!

      Reply
  23. Carolyn says

    August 24, 2017 at 1:05 pm

    Can you use extra coconut flour instead of the protein powder?

    Reply
    • Carolyn says

      August 25, 2017 at 8:53 am

      No. You can skip the protein powder but they won’t be as fluffy.

      Reply
  24. Jessica says

    September 7, 2017 at 9:20 am

    I made these last night as a test to make sure my little one liked them. This morning for breakfast she requested them.
    I don’t have pumpkin pie spice, so I used roughly 1/4 tsp cinnamon, 1/8 tsp nutmeg, 1/18 tsp ground ginger and a pinch of ground cloves. Perfect….thank you!

    Reply
    • Carolyn says

      September 7, 2017 at 1:16 pm

      Glad you and your little one liked them!

      Reply
  25. Kath says

    September 16, 2017 at 3:00 pm

    Is the protein powder necessary for the recipe to work, or is it used just to increase the protein? The pancakes look delicious!

    Reply
    • Carolyn says

      September 16, 2017 at 6:18 pm

      As with all of my recipes, it is to help the consistency and fluffiness.

      Reply
  26. Darla says

    December 28, 2017 at 8:08 am

    Hi Carolyn, Due to the holidays I am all out of pumpkin puree… what should I add to make up for it or is it OK to just omit? I’d love to try these today 😀

    Reply
    • Carolyn says

      December 28, 2017 at 9:00 am

      I am really not sure this would work without pumpkin puree.

      Reply
  27. Elizabeth says

    December 1, 2018 at 2:59 am

    5 stars
    This is perfect and they look so fluffy!

    Reply
  28. Kitti says

    December 11, 2018 at 12:04 pm

    How many pancakes does this recipe make?
    Thanks!

    Reply
    • Carolyn says

      December 11, 2018 at 12:34 pm

      It’s up to you… as it says in the instructions “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.”

      Reply
      • Kitti says

        December 13, 2018 at 2:01 pm

        Yes, it does say that in the instructions. I must have overlooked it. Sorry to bother you.

        Reply
  29. Jen says

    October 27, 2019 at 12:22 pm

    Can this be made into a waffle?

    Reply
    • Carolyn says

      October 27, 2019 at 1:32 pm

      I haven’t actually tried but probably!

      Reply

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Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

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