Fluffy Pumpkin Pancakes – Keto, Low Carb & Gluten Free

Fluffy Pumpkin Pancakes - Keto, Low Carb & Gluten Free

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.

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

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 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

*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 and 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.

These are my favorite recipes that I’ve made using Oat Fiber:

Blueberry Lemon Muffins

blueberry lemon muffins keto low carb gluten free

Cinnamon Roll Waffles with Cream Cheese Icing

keto low carb waffles cinnamon buns

Chocolate Zucchini Muffins

Lemon Cupcakes with Creamy Lemon Frosting

keto lemon cupcakes low carb

Chocolate Peanut Butter Cupcakes

chocolate peanut butter cup cakes

Check out some of my other pumpkin recipes:

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

Pumpkin Donuts with Maple Cream Cheese Glaze

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

Pumpkin Cupcakes with Cream Cheese Frosting

Pumpkin Spice Bullet Proof Coffee - Keto and Low Carb

Pumpkin Spice Bulletproof Coffee

Easy Pumpkin Cheesecake Mousse - Keto and Low Carb

Easy Pumpkin Cheesecake Mousse

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

Pumpkin Vanilla Swirl Cheesecake Bars

Pumpkin Pie Fat Bombs – Keto and Low Carb

Pumpkin Pie Fat Bombs

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.

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