These are my new and improved Fluffy Pumpkin Pancakes! Several months ago, I published a recipe for pumpkin pancakes that uses coconut flour and cream cheese. This is an updated version that packs more pumpkin flavor, uses almond flour and oat fiber (see note below) and heavy cream instead of cream cheese. I also use my Homemade Pumpkin Pie Spice mix!
I actually prefer this version, the pancakes are fluffier and have better texture from the oat fiber.
Ingredients
3/4 cup almond flour
1/3 cup Oat Fiber (see note below)
3 eggs, separated
1/4 cup pumpkin puree
1/2 cup heavy cream
1 teaspoon pure vanilla extract
1 teaspoon pumpkin pie spice (see my recipe)
1/4 cup swerve confectioners (or powdered Erythritol)
2 teaspoons baking powder
Avocado oil for the pan (or coconut oil, clarified butter, ghee)
Preparation
Whip the egg whites until you get soft peaks and set aside.
In another bowl, add the egg yolks, swerve, vanilla, pumpkin and the heavy cream. Mix using a hand mixer for about 2 minutes.
Add the egg whites in and mix briefly.
In a separate bowl, mix the almond flour, oat fiber, pumpkin pie spice, baking powder and salt.
Add the dry ingredients into the wet and mix until combined.
The batter should be a little loose, but not too runny. Add a little more heavy cream, if needed. The batter should be a little sweet, so I recommend tasting it now and you can add a little more swerve if needed.
Add some avocado oil, coconut oil or clarified butter/ghee to a skillet on low heat and add the pancake batter to make pancakes of about 3-4” in diameter.
Cook them on low heat with a lid on for a few minutes on each side, this is key!
Top with grass-fed butter and Choc Zero sugar-free maple syrup. Enjoy!
Check out my other pancake recipes!
Fluffy Pancakes with Strawberry Sauce
Note:
The Oat Fiber is really important in this recipe! I use it in so many recipes, because of the amazing texture it gives whatever I am baking! It is hands down, the best ingredient I’ve baked with and is really worth buying. I use Lifesource Foods Oat Fiber 500 because they grind it to a very fine powder and has a mild flavor. I buy it in the 16 ounce bag here. The bag lasts a while, because you don’t need to use much in your recipes.
Oat Fiber, is not the same as Oat Flour, which is made from grinding oats. Oat Fiber is made from grinding the outside husks of oats and is pure insoluble fiber. Insoluble fibers do not dissolve in water and are not broken down in the digestive tract. So it’s low carb and Keto friendly!
These are just some of the great recipes you can make using Oat Fiber:
Lemon Meringue Cupcakes
Blueberry Lemon Muffins
Pumpkin Cupcakes
Chocolate Chip Cookies
Gingerbread Cupcakes with Cream Cheese Frosting
Cheddar Jalapeño “Cornbread”
Lemon Poppy Mini Bundt Cakes
Rosemary and Kalamata Olive Focaccia
Cinnamon Roll Waffles with Cream Cheese Icing
Lemon Cupcakes with Creamy Lemon Frosting
Chocolate Peanut Butter Cupcakes
Fluffy Pumpkin Pancakes
Pumpkin Donuts
Cranberry Sauce and Walnut Muffins
Tiramisu Pancakes
Check out some of my other pumpkin recipes:
Pumpkin Donuts with Maple Cream Cheese Glaze
Pumpkin Cupcakes with Cream Cheese Frosting
Pumpkin Spice Bulletproof Coffee
Easy Pumpkin Cheesecake Mousse
Pumpkin Vanilla Swirl Cheesecake Bars
Makes 4-5 Servings
Macros for 4 servings: Fat 17 grams – Protein 7 grams – Carbs (net) 3 grams
Macros for 5 servings: Fat 14 grams – Protein 5 grams – Carbs (net) 2 grams
These are my new and improved Pumpkin Pancakes! Several months ago, I published a recipe for pumpkin pancakes that uses coconut flour and cream cheese. This is an updated version that packs more pumpkin flavor, uses almond flour and oat fiber (see note below) and heavy cream instead of cream cheese. I actually prefer this version, the pancakes are fluffier and have better texture from the oat fiber.
- 3/4 cup almond flour
- 1/3 cup Oat Fiber (see note below)
- 3 eggs, separated
- 1/4 cup pumpkin puree
- 1/2 cup heavy cream
- 1 teaspoon pure vanilla extract
- 1 teaspoon pumpkin pie spice (see my recipe)
- 1/4 cup swerve confectioners (or powdered Erythritol)
- 2 teaspoons baking powder
- Avocado oil for the pan (or coconut oil, clarified butter, ghee)
-
Separate the eggs. Whip the egg whites until you get soft peaks and set aside.
-
In another bowl, add the egg yolks, swerve, vanilla, pumpkin and the heavy cream. Mix using a hand mixer for about 2 minutes.
-
Add the egg whites in and mix briefly.
-
In a separate bowl, mix the almond flour, oat fiber, pumpkin pie spice, baking powder and salt. Add the dry ingredients into the wet and mix until combined. Batter should be a little loose, but not too runny. Add a little more heavy cream, if needed. Batter should be a little sweet, so I recommend tasting it now and you can add a little more swerve if needed.
-
Add some avocado oil, coconut oil or clarified butter/ghee to a skillet on low heat and add the pancake batter to make pancakes of about 4” in diameter.
-
Cook them on low heat with a lid on for a few minutes on each side, this is key!
The Oat Fiber is really important in this recipe. I use it in so many recipes, because of the amazing texture it gives whatever I am baking! It is hands down, the best ingredient I've baked with and is really worth buying. I use Lifesource Foods Oat Fiber 500 and I buy it in the 16 ounce bag on Amazon (link in recipe). The bag lasts a while because you don't need to use much in your recipes.
Oat Fiber, is not the same as Oat Flour, which is made from grinding oats. Oat Fiber is made from grinding the outside husks of oats and is pure insoluble fiber. Insoluble fibers do not dissolve in water and are not broken down in the digestive tract.
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