Keto Pumpkin Pancakes

5 from 1 vote

These Keto Pumpkin Pancakes have a lovely warm spiced flavor and are bursting with real pumpkin puree. Only 5 net carbs per serving, naturally gluten-free, and nut-free,

Prep Time5

Cook Time10

Course: Breakfast

Cuisine: American

Servings: people

Calories: 148kcal

Author: Briana

Ingredients

3 tablespoons unsalted butter, melted and cooled
2 tablespoons granular erythritol
45 grams coconut flour (6 tablespoons)
1.5 teaspoons pumpkin pie spice
½ teaspoon baking powder
½ teaspoon kosher salt
¼ teaspoon xanthan gum (optional but highly recommended)
4 whole eggs
1 teaspoon vanilla extract
113 grams pumpkin puree (about ½ a cup)
210 milliliters milk of choice (14 tablespoons)

Instructions

Preheat your griddle over medium heat. In a medium bowl, whisk together melted butter and sweetener until combined. Add in the pumpkin puree, and vanilla extract. Mix to combine, then whisk in the eggs one by one.
In a separate bowl, combine your coconut flour, baking powder, pumpkin pie spice, salt and xanthan gum. Sift the dry ingredients into the bowl of wet ingredients. Combine your wet and dry ingredients and mix until well combined. Then, pour the milk of choice in slowly until the batter is pretty thin.
Reduce the heat to medium-low, and grease the skillet before adding the pancake batter or else they will burn. This recipe makes about 12-14 medium-sized pancakes, and we use a ¼ cup to measure the batter.
Cook until some bubbles form, about 1-2 minutes on each side. Flip, and cook for another 2-3 minutes. Flip, and cook for another 2-3 minutes. Top with more butter, sugar-free syrup, powdered sweetener, whipped cream, nuts, chocolate chips, or whatever you wish!
Store in an airtight container for up to 3 days in the fridge.

Notes

The following nutrition facts are for the pancakes only & no toppings.
For dairy free or paleo, use a dairy free oil in place of butter, a dairy free milk, and use any natural sugar you would like in place of the erythritol. Please note, replacing the sweetener may increase the carb count.
Xanthan gum is highly recommended to keep the pancakes from crumbling.
You can use cinnamon in place of pumpkin spice.

Nutrition