Keto Pumpkin Pancakes

Close up photo of coconut flour pumpkin pancakes with butter and syrup

4.87 from 15 votes

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.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Breakfast

Cuisine: Breakfast

Keyword: keto pumpkin pancakes

Servings: pancakes

Calories: 221kcal

Ingredients

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

Instructions

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.

Nutrition