Keto Pumpkin Pancakes

My keto pumpkin pancakes are easy to make and come out pillowy soft, with the perfect balance of fall spices. Made with simple ingredients and only 2 grams of net carbs!

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 153kcal

Author Arman Liew

Ingredients

1/2 cup almond flour
2 tablespoons coconut flour
1 tablespoon pumpkin pie spice
1/2 teaspoon baking powder
1-2 tablespoon allulose or any keto sweetener of choice
2 tablespoon Pumpkin puree
3 large eggs
1/4 cup milk

Instructions

In a high-speed blender or food processor, add your almond flour, coconut flour, pumpkin pie spice, baking powder, allulose, pumpkin puree, eggs, and milk, 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 2-3 minutes.
Once cooked, serve immediately.

Notes

TO STORE: Leftover pancakes can be stored in the refrigerator, covered, for up to 5 days.

TO FREEZE: Place pancakes in a shallow container or ziplock bag and store in the freezer for up to 2 months.

TO REHEAT: You can either reheat the pancakes in the microwave (30 second spurts until warm) or on a non-stick pan.

Nutrition