Keto pumpkin pancakes made with coconut flour. These low carb pumpkin pancakes are dairy-free and gluten-free, and can be nut-free too. A perfect healthy fall breakfast. Instructional video included.
My delicious keto pumpkin pancakes get a brand new update!
I’ve come a long way in my keto cooking and baking since 2013, when this post was first written. But some recipes stand the test of time and this easy and healthy pumpkin pancake recipe is just one of those classics. So while I updated the photos and created a fun video for it, I didn’t change a thing in the original recipe.
I’m all about the pumpkin spice right now. I stood at my youngest child’s soccer game today and got thoroughly chilled through and now all I want is pumpkin spice EVERYTHING. Warm pumpkin-y goodness, I will take it any way, shape, or form.
And these keto pancakes fit the bill perfectly. They are divine with a pat of butter melting on top and perhaps a little of your favorite sugar free maple syrup.
How To Make Keto Pumpkin Pancakes
These pancakes are actually a variation of my Light and Fluffy Coconut Flour Pancakes. There are some recipes that are just right for adaptation, and that’s definitely one of them. Why reinvent the wheel if I don’t have to?
It definitely does take some modification, though, because the pumpkin puree can add enough moisture to really change the consistency. You can’t simply plop in a scoopful of pumpkin and hope for the best. You have to adjust the overall moisture content accordingly.
I found I still needed as many eggs as the basic pancakes, because coconut flour doesn’t hold together very well without plenty of eggs. But I cut back a bit on the oil and I reduced the added liquids.
Keep in mind that different brands of pumpkin puree can vary in consistency and different brands of coconut flour can vary in their absorbency. So I have left the added liquid as a range. You want to add just enough at the end to get a thick pancake better consistency.
I also included some protein powder to make these keto pumpkin pancakes extra fluffy and delicious. You can use whey protein, egg white protein, or hemp protein.
Do note that the batter doesn’t spread on its own in the pan. You need to pour it in and then use your measuring cup to spread the pancakes into a 3 or 4 inch circle.
Keep them on the small side! As with any low carb pancakes, the larger you make them, the harder they are to flip.
I’ve also noticed lately that when I cook pancakes in coconut oil instead of butter, they have less of a chance of over-browning while cooking. Butter browns very quickly in the pan as it heats and your pancakes, especially the ones toward the end of the batter, can get a little darker than they should. Coconut oil seems to help and if you happen to have dairy allergies, these are also entirely dairy free!
More Delicious Keto Pumpkin Recipes
Looking for pumpkin bread? Try this Gluten Free Paleo Pumpkin Bread with Coconut Flour.
Keto Pumpkin Pancakes
- 1/2 cup coconut flour
- 1/4 cup vanilla egg white protein powder or whey protein powder
- 1/4 cup Swerve Sweetener
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 tsp ginger
- 1/4 tsp cloves
- 6 large eggs
- 1/2 cup pumpkin puree
- 3 tbsp coconut oil melted
- 1/2 to 3/4 cup unsweetened coconut milk, almond milk, or cashew milk
- 1/2 tsp vanilla extract
- Coconut oil for the pan
- In a large bowl, whisk together the coconut flour, protein powder, sweetener, baking powder, cinnamon, salt, ginger, and cloves.
- Add the eggs, pumpkin puree, melted coconut oil, 1/2 cup coconut milk and vanilla extract. Whisk until smooth. Add additional milk as necessary.
- Heat a large skillet over medium high heat and add a little coconut oil. Once oil is melted, scoop two heaping tablespoons of batter onto skillet and spread into a 4 inch circle. You should be able to get 3 to 4 pancakes into the skillet.
- Cook until bottom is golden brown and top is set around the edges. Flip carefully and continue to cook until second side is golden brown. Repeat with the remaining batter.