Last updated on October 12th, 2020
Jump to RecipeThese Keto Pumpkin Pancakes are Low Carb, Gluten Free and bursting with fall flavor. This super simple coconut flour based recipe will satisfy your sweet tooth, without a sugar or carb overload! These festive fall pancakes are something that the whole family will love. This recipe can easily be modified to fit a paleo diet as well. Say hello to your new favorite healthy autumn breakfast!
When fall officially rolls in, we are quick to get to our pumpkin routines! We are also huge fans of making keto pancakes for breakfast. If you’re looking for a classic and super easy pancake recipe, check out these fluffy keto coconut flour pancakes. These pancakes are extra special, because we add pumpkin puree and pumpkin pie spice, along with some (optional) collagen peptides for some extra protein and nutrients. These delicious pumpkin pancakes are low carb, keto, nut free and gluten free. We added in a couple of paleo swaps as well.
If you’re looking for more low carb and keto friendly pumpkin recipes, try out these savory and creamy pumpkin sauce with turkey, these super chocolatey pumpkin brownies, or our favorite, pumpkin chocolate chip cookies! If there’s something on our website that you’d like to see for fall, please let us know in the comments so we can get in the kitchen and create it!
Here’s What We Used For These Keto Pumpkin Pancakes:
- Coconut Flour (Bob’s Red Mill)
Baking Powder - Pink Salt
Ground Cinnamon
Pumpkin Pie Spice
Collagen (Ancient Nutrition, use code ‘AFullLiving’ for 20% off on their website for your first purchase, one-time use only, excludes subscriptions)
Xanthan Gum (Now Foods)
Sweetener of Choice (Brown Sugar Swerve)
Melted Unsalted Butter
Eggs
Vanilla Extract
Pumpkin Puree
Milk of Choice (Low carb regular milk by Organic Valley or Pacific Foods coconut milk are our top choices!)
For Serving: ChocZero Maple Syrup & Chocolate Chips to top (‘AFullLiving’ saves you 10% off!), Butter, Whipped Cream, Nuts
What is Xanthan Gum?
Xanthan gum is a pretty essential part of gluten free sweets and baking. It helps create the same affect as the gluten in bread does to bind things together, so your sweets don’t crumble. This is of course our gluten free and low carb substitute for regular flour. We have made these pancakes without the xanthan gum, but overall, we highly recommend using the xanthan gum! If you don’t want to use it, or don’t have any, we will just warn you that these pancakes will definitely crumble a bit more. Xanthan gum is also certified paleo!
Are These Keto Pumpkin Pancakes Nut Free?
We used Bob’s Red Mill coconut flour in this recipe, and we love it. Coconut flour is not only gluten free, but also nut free, unlike almond flour. Please note that coconut flour and almond flour are not a 1:1 substitute. Coconut flour is much more drying, so you don’t have to use as much flour as you would almond flour. To be honest, we have not tried using almond flour as an alternative, so we can’t say exactly how much to use. We do often use coconut flour for certain recipes because almond flour can be so physically dense in terms of mouth feel, but also dense in calories.
What Substitutes Can Be Made For A Paleo Diet?
For this recipe, it would be super simple to make a couple swaps to make these keto pumpkin pancakes paleo friendly too. All you would need to do is make sure you use a dairy free milk of choice. For us, this is easy with the use of coconut milk or any other low carb, dairy free milk of choice. To substitute for butter, simply use your favorite keto and paleo friendly oil, like coconut oil or avocado oil.
How Long Can I Save Leftovers?
We have actually only had leftovers with this recipe one time when we made a double batch! In general, these keto pumpkin pancakes are so delicious and you are highly unlikely to find yourself with any leftovers in our opinion!
These should keep in the fridge for about 3 days in an airtight container. We recommend reheating on the stovetop skillet at low heat, in the toaster, in the oven, or in the microwave (if you must). You could freeze these probably too for a few months and just reheat as necessary.
Is Pumpkin Puree Low Carb and Keto?
People often get tripped up on whether or not a food is “keto” or not. Ketosis is a metabolic state, and everyone is a little different. Chamere can eat a higher carb allotment than me and stay in ketosis, so basically, the answer is that yes, pumpkin puree is low carb and keto friendly in most instances! Just watch out for any sugar additives that some brands may have. Most canned pumpkin puree is pumpkin only, so you don’t have to worry. For 1/2 cup of the standard pumpkin puree that we use in this recipe, there are 10 total carbs and 3g fiber, making 7g net carbs. Divide this across 4 servings and you can see why pumpkin is easily considered keto friendly! Pumpkin is a good source of fiber, and is also very high in nutrients like Vitamin C, A, E, folate and antioxidants. Read more here!
Is Collagen Optional in this Recipe?
Unless otherwise noted, collagen is usually an optional (but highly recommended) ingredient in our recipes. We love adding a gluten free, paleo and keto friendly protein source that won’t affect the flavor of our pancakes. Adding collagen adds 18g of protein to the entire batch of pumpkin pancakes while only adding 70 calories. We are ambassadors for Ancient Nutrition. They send us free product and we are never under any obligation to say that we love something if we don’t. Often we use their vanilla collagen or just plain multi collagen for this recipe. We also find that adding collagen helps bind the pancakes together in a similar way that xanthan gum does.
If you want to try out some Ancient Nutrition for yourself, use the code ‘AFullLiving’ for 20% off your first order. Available for a one-time use only, and it does not apply to subscriptions. We don’t earn anything off this code, it’s just for you guys! But it does help us possibly secure sponsorships in the future. Thanks for supporting brands that allow us to bring you great content. 🙂
Tools We Used For This Recipe:
Want to get supplies for this recipe or shop our keto kitchen or pantry? We’ve linked our favorites above and right here in our Amazon Store! A Full Living is a participant in the Amazon Services LLC Associate program, an affiliate advertising program designed to promote a means for sites to earn advertising fees by linking products to amazon.com. We only share products we use and love. It doesn’t cost you anything extra to shop using our links, but we earn a small commission that helps us keep this site going!
How to Make These Keto Pumpkin Pancakes:
In a large bowl, combine your coconut flour, collagen, baking powder, pumpkin pie spice, cinnamon, salt and xanthan gum. Mix to combine and be sure that there are no lumps.
Next, in a separate bowl, start by combining your cooled melted butter with your sweetener and creaming it together. Add in your eggs, vanilla extract and pumpkin puree and combine until well mixed. Wait to add your milk until later.
Combine your wet and dry ingredients and mix until well combined. Now, add your milk in slowly until a slightly wet and loose looking texture is achieved, like in the photo below.
On a hot griddle, cook until some bubbles form, about 1-2 minutes on each side. Flip, and cook for another 2-3 minutes.
Top with more butter, powdered sweetener, whipped cream, nuts, chocolate chips, whatever! Go crazy and enjoy!
If you get a chance to try this recipe, let us know what you think, would ya?! Leave us a comment, or catch up with us on Facebook or Instagram, or pin to your favorite Pinterest board for later. We love sharing your versions of our creations over on Instagram @afullliving!
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Until Next Time,
Briana & Chamere
These Keto Pumpkin Pancakes are Low Carb, Gluten Free and bursting with fall flavor. This super simple coconut flour based recipe will satisfy your sweet tooth, without a sugar or carb overload! These festive fall pancakes are something that the whole family will love. This recipe can easily be modified to fit a paleo diet as well. Say hello to your new favorite healthy autumn breakfast!
- 3/8 cup coconut flour
- 1/2 tsp baking powder
- 1/2 tsp pink salt
- 1/4 tsp ground cinnamon
- 1/2 tsp pumpkin pie spice
- 2 scoops collagen (optional)
- 1/8 tsp xanthan gum (optional but highly recommended)
- 1.5 tbsp sugar replacement
- 3 tbsp unsalted butter, melted and cooled
- 4 whole eggs
- 1 tsp vanilla extract
- 1/2 cup pumpkin puree
- 14 tbsp milk or milk substitute
Preheat your griddle over medium heat. In a large bowl, combine all of your dry ingredients except for your sweetener.
In a small bowl, cream together your sweetener and butter. Add in the rest of your wet ingredients except for your milk.
Combine your wet and dry ingredients well, then slowly pour in your milk until a loose and slightly wet consistency is reached.
Once everything is combined, cook for 2-3 minutes on each side. Top with whipped cream, butter, ChocZero maple syrup and chocolate chips, nuts, or anything you want! Enjoy!!
Macros: These macros are provided as a courtesy via MyFitnessPal and are only an estimate, we cannot guarantee the accuracy.
**We did not include whipped cream, chocolate chips, ChocZero maple syrup, pecans, or butter (to cook with or top the pancakes with) in these macros. The following nutrition facts are for the pancakes only.
Makes 4 servings, 207 calories per serving, 11g fat, 10.7g total carbs, 5g fiber, making 5.7 net carbs, 15.4g protein.
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