Keto Pumpkin Pancakes Recipe
These easy Keto Pumpkin Pancakes are the perfect fall breakfast treat. Soft and fluffy, with just the right balance of pumpkin and spices. And they have only 3g net carbs per serving.
Servings 16 pancakes
Calories 159kcal
Ingredients
- 6 large eggs room temperature
- ½ cup pumpkin puree
- ⅓ cup Swerve Brown
- ¼ cup butter melted
- 1 teaspoon vanilla extract
- ½ cup coconut flour (55g)
- ⅓ cup unflavored whey protein powder or egg white protein powder
- 2 teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- ¼ teaspoon salt
- Liquid as needed (water or non-dairy milk)
- Oil for the pan
Instructions
- In a large bowl, whisk together the eggs, pumpkin puree, and brown sugar substitute until well combined. Stir in the butter and vanilla extra until smooth.
- Add the coconut flour, protein powder, pumpkin spice, baking powder, and salt, and whisk until well combined. Add liquid one to two tablespoons at a time as needed (see notes).
- Lightly grease a large skillet or griddle and set over medium heat. Scoop about two heaping tablespoons of batter onto the skillet and spread into a 4 inch circle.
- Cook until the 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.
Video
Notes
Coconut flour batters thicken up as they sit, so you may need to add a little more liquid as you go. Simply whisk in water or nut milk 1 tablespoon at a time. The batter should be scoopable but not pourable.
Storage information:
Store the pancakes in a covered container in the fridge for up to a week, or in the freezer for several months. I recommend flash freezing them on a parchment-lined cookie sheet until they are solid before placing them in a freezer safe container. This way, they don't stick together as they freeze.
Nutrition
Serving: 2pancakes | Calories: 159kcal | Carbohydrates: 6.4g | Protein: 8.8g | Fat: 9.8g | Fiber: 3g