Learn how to make the perfect Keto Pumpkin Pancakes with coconut flour! A great low-carb fall breakfast treat you'll love.
For the perfect healthy breakfast or brunch, these keto pumpkin pancakes are destined to become your favorite pancake recipe!
Made with coconut flour and plant-based milk and flavored with vanilla, ginger, cloves, and cinnamon, they will fuel you with energy and satisfy your sweet tooth without the extra carbs.
Easy to make and share, they will make any day extra special!
Pumpkin Pancake Ingredients
For this yummy breakfast pumpkin pancake recipe, you'll need the following:
- 5 large Eggs
- ½ cup Pumpkin Puree
- ½ cup Coconut Milk
- ½ cup Coconut Flour
- ¼ cup Erythritol
- 1 teaspoon Baking Powder
- 1 teaspoon Cinnamon
- ½ teaspoon Ginger ground
- ½ teaspoon Cloves ground
- ½ teaspoon Vanilla Extract
- ¼ teaspoon Salt
- 4 tablespoon Coconut Oil
- 1 tablespoon Butter
How To Make Keto Pumpkin Pancakes
To get started, grab a mixing bowl and combine the coconut flour, Erythritol, baking powder, cinnamon, salt, ginger and cloves.
Combine the eggs, pumpkin puree, coconut oil, coconut milk, and vanilla extract, and keep whisking until you get a nice smooth batter.
Grab a wide nonstick pan and heat your butter, from here you're going to want to work in batches.
Pour in dollops of the batter to make the pancakes and cook for 30 seconds to 1 minute on each side until golden brown.
Serve these delicious pancakes hot! You can add sugar-free syrup, fresh keto-friendly fruit, yogurt, or cream cheese as well. Enjoy!
📖 Recipe
Keto Pumpkin Pancakes Recipe
Ingredients
- 5 large Eggs
- ½ cup Pumpkin Purée
- ½ cup Coconut Milk
- ½ cup Coconut Flour
- ¼ cup Low Carb Sugar Substitute
- 1 teaspoon Baking Powder
- 1 teaspoon Cinnamon
- ½ teaspoon Ginger ground
- ½ teaspoon Cloves ground
- ½ teaspoon Vanilla Extract
- ¼ teaspoon Salt
- 4 tablespoon Coconut Oil
- 1 tablespoon Butter
Instructions
- In a mixing bowl, combine the coconut flour, Erythritol, baking powder, cinnamon, salt, ginger, and cloves.
- Add the eggs, pumpkin puree, coconut oil, coconut milk, and vanilla extract. Whisk to get a smooth batter.
- Heat the butter in a wide, non-stick pan, and working in batches, pour dollops of the batter to make pancakes. Cook each pancake for 30 seconds to 1 minute on each side.
- Serve hot with sugar-free syrup, fresh fruit, yogurt, or cream cheese.
Notes
Nutrition
Nutritional information for the recipe is calculated based on the ingredients in each recipe. It is provided as a courtesy and is an estimate only. We cannot guarantee the accuracy of the nutritional information for any recipe we provide. Erythritol and other sugar-free sweetener carbs are not included in the carb counts. Net carbohydrates are the total carbohydrates minus dietary fiber.
Copyright
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Omg! This are delicious! Thank you.