Fluffy Pumpkin Pancakes – Keto, Low Carb & Gluten Free

Fluffy Pumpkin Pancakes - Keto, Low Carb & Gluten Free

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!

Fluffy Pumpkin Pancakes - Keto, Low Carb & Gluten Free

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.

Fluffy Pumpkin Pancakes - Keto, Low Carb & Gluten Free

In another bowl, add the egg yolks, swerve, vanilla, pumpkin and the heavy cream.  Mix using a hand mixer for about 2 minutes.

Fluffy Pumpkin Pancakes - Keto, Low Carb & Gluten Free

Add the egg whites in and mix briefly.

Fluffy Pumpkin Pancakes - Keto, Low Carb & Gluten Free

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.

Fluffy Pumpkin Pancakes - Keto, Low Carb & Gluten Free

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!

Fluffy Pumpkin Pancakes - Keto, Low Carb & Gluten Free

Top with grass-fed butter and Choc Zero sugar-free maple syrup. Enjoy!

Fluffy Pumpkin Pancakes - Keto, Low Carb & Gluten Free

Fluffy Pumpkin Pancakes - Keto, Low Carb & Gluten Free

Fluffy Pumpkin Pancakes - Keto, Low Carb & Gluten Free

Fluffy Pumpkin Pancakes - Keto, Low Carb & Gluten Free

Check out my other pancake recipes!

Blueberry Pancakes

Blueberry Pancakes - Keto, Low Carb & Gluten Free

Fluffy Pancakes with Strawberry Sauce

pancakes with strawberry sauce keto low carb gluten free

Tiramisu Pancakes

Tiramisu Pancakes - Keto, Low Carb, Sugar & Gluten Free

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 Donuts with Maple Cream Cheese Glaze - Keto, Low Carb & Gluten Free

Pumpkin Cupcakes with Cream Cheese Frosting

Pumpkin Cupcakes with Vanilla Cream Cheese Frosting - Keto, Low Carb & Gluten Free

Pumpkin Spice Bulletproof Coffee

Pumpkin Spice Bullet Proof Coffee - Keto and Low Carb

Easy Pumpkin Cheesecake Mousse

Easy Pumpkin Cheesecake Mousse - Keto and Low Carb

Pumpkin Vanilla Swirl Cheesecake Bars

Pumpkin Swirl Cheesecake Bars - Keto, Low Carb & Gluten Free

Pumpkin Pie Fat Bombs

Pumpkin Pie Fat Bombs – Keto and Low Carb

Fluffy Pumpkin Pancakes - Keto, Low Carb & Gluten Free

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



 

Fluffy Pumpkin Pancakes - Keto, Low Carb & Gluten Free
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

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.

Course: Breakfast
Servings: 4
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
  1. Separate the eggs. Whip the egg whites until you get soft peaks and set aside.
  2. In another bowl, add the egg yolks, swerve, vanilla, pumpkin and the heavy cream.  Mix using a hand mixer for about 2 minutes.
  3. Add the egg whites in and mix briefly.
  4. 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.

  5. 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.
  6. Cook them on low heat with a lid on for a few minutes on each side, this is key!
Recipe Notes

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.

O Lord, you are my God; I will exalt you; I will praise your name, for you have done wonderful things, plans formed of old, faithful and sure.

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