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Light and fluffy pumpkin pancakes are the perfect fall breakfast, topped with your favorite sugar-free maple syrup!
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.
How to Make Keto Pumpkin Pancakes
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!
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 outer husks of oats and is pure insoluble fiber. Insoluble fiber does not dissolve in water and is not broken down in the digestive tract, so it’s Low Carb and Keto friendly.
These are just some of the great Keto and Low Carb recipes you can make using Oat Fiber:
Lemon Meringue Cupcakes
Blueberry Lemon Muffins
Pumpkin Cupcakes
Chocolate Chip Cookies
Gingerbread Cupcakes with Cream Cheese Frosting
Lemon Cupcakes with Creamy Lemon Frosting
Chocolate Peanut Butter Cupcakes
Fluffy Pumpkin Pancakes
Pumpkin Donuts
Cranberry Sauce and Walnut Muffins
Tiramisu Pancakes
More great Keto and Low Carb 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
Pumpkin Pie Fat Bombs
Fluffy Pumpkin Pancakes - Keto, Low Carb & Gluten Free
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
- 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!
I have to say that your keto recipes I have tried are by far the best. I have tried many pancake, cookie and pound cake recipes and yours are so much better. Wonder if it is truly the oat fiber. The textures of the recipes are better and there isn’t that keto “taste” that I think comes from the almond flour and sugar substitute. Thanks again and keep coming up with recipes!!
Hi Tina,
I’m glad to hear you’re enjoying the recipes! The oat fiber really adds such a great texture to everything I use it in, it’s one of my favorite ingredients! Thanks for stopping by to let me know and for your kind words!
Could you use psyllium husk powder instead of oats fiber
Hi John,
I can’t say for sure, since I’ve never tried it. I believe some have tried using a combination of psyllium husk powder and coconut flour, since both are very absorbent like oat fiber. If you’re able to get oat fiber where you are, it’s worth getting because it ads such great texture. I bake with it all the time and really love it!