Thick and fluffy keto pumpkin spice pancakes made with coconut flour and almond flour! Naturally low carb and paleo, these pumpkin pancakes come with a no-flour, vegan, eggless and gluten-free option!
Healthy Flourless Pumpkin Pancakes
I feel like when it comes to pumpkin recipes, there are those who REALLY enjoy the pumpkin flavor and those who simply like a touch of it.
I’m definitely in the latter- I do enjoy prominent pumpkin flavor in certain recipes, but for the majority….I’d rather not. In case you couldn’t tell, with the flourless pumpkin chocolate muffins, pumpkin spice energy balls and the edible pumpkin cookie dough.
That is why these healthy pumpkin pancakes cover both bases. For those who want just a taste of pumpkin (i.e. just the spices), you are covered in the keto pumpkin pancakes option. For my friends who want the full-blown pumpkin IN YOUR FACE taste, the flourless pumpkin pancakes are for you.
How to make keto pumpkin pancakes from scratch
We’ll start with option one- The keto and low carb pumpkin pancakes. These thick and fluffy pumpkin pancakes are made with a combination of coconut flour and almond flour, to achieve the delicious, light texture.
I often get asked how pumpkin can be part of the keto diet, seeing as though it is primarily made of carbohydrates. Well, if we take a closer look, it has a low net carb count. That, however, is beside the point- We won’t be using any actual pumpkin in the recipe!
To achieve a taste of pumpkin, we’ll be using pumpkin pie spice.
Pumpkin pie spice can be purchased in supermarkets or online, or you can easily make it yourself. Simple combine ground cinnamon, ground cloves, nutmeg, ginger and sometimes allspice.
I prefer making my own as I am NOT a huge fan of cloves and more often than not omit it completely.
The texture of these keto pumpkin pancakes is light, fluffy and a touch cake-y- The perfect trio to achieve perfect paleo and low carb pumpkin pancakes.
Bonus? These pumpkin pancakes are freezer-friendly and can be easily thawed for quick grab-and-go breakfasts.
How to make no-flour pumpkin pancakes from scratch
The flourless option for the pumpkin pancakes is perfect if you follow an egg-free and vegan lifestyle. It’s also perfect if you want the dominant pumpkin flavor.
Instead of using flour, you’ll be using rolled oats or quinoa flakes, and blend them down to a fine consistency. As there are no eggs, the pumpkin puree gives it a delicious cake-like texture.
Please note that the flourless vegan pumpkin pancakes option also requires apple cider vinegar, as this is needed to achieve the light and fluffy texture. If you don’t have any on hand, you can sub it for lemon or lime juice!
Confession- Even though I just said I prefer the less obvious pumpkin flavor, I DO love these ones doused in maple syrup and almond butter- They are super fluffy and super thick, and 2 of these can fill me up for hours!
Tips and Tricks for PERFECT fluffy and thick pumpkin pancakes
Everyone has their tips and tricks to achieve perfect fluffy pancakes. My number 1 trick is to be patient.
Cook the pancakes on low heat and be sure to cover them! By doing this, you are trapping the heat and the entire pancake cooks evenly, instead of just one side. Once it is golden on the edges and bubbling, flip, cover and voila- Thick, pillow-like pancakes.
You are welcome.
While you may not be feeling the full-fledged pumpkin mode yet, ease yourself into them with a stack of these thick, fluffy paleo vegan pumpkin pancakes with a keto and low carb option!
Recommended ingredients and tools to make these healthy flourless pumpkin pancakes-
- Blanched almond flour– I prefer using this form of almond meal/flour as it is lighter in color, texture and has a milder taste.
- Coconut Flour– All brands of coconut flour differ, but I’ve found this one works best.
- Non-stick pan– Even though it is non-stick, I still recommend greasing it slightly for ease
- Unsweetened pumpkin puree
Flourless Paleo Vegan Pumpkin Spice Pancakes (Keto, Low Carb)
Keto Low Carb Option (Paleo, Keto, Sugar Free)
- In a high-speed blender or food processor, add all your ingredients, and pulse until a thick batter remains.
- Transfer your pancake batter into a bowl and let sit for 10 minutes to thicken. If the batter is too thick, add a little extra milk of choice.
- Pre-heat your non-stick pan on medium heat, and spray it lightly with cooking spray. Once hot, pour scant 1/4 cup portions of batter. Cover the pan and allow to cook for 2-3 minutes, until the edges bubble and are slightly golden. Flip, cover and repeat for 1-2 minutes.
- Once cooked, serve immediately or allow to cool completely before refrigerating or freezing.