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A Low Carb and Keto friendly version of pumpkin flavored pancakes and a drizzle of sugar-free maple syrup!
Please note: I have since created an updated version of my Fluffy Pumpkin Pancakes recipe. Click here to see it!
I’ve tried quite a few different types of Keto-friendly pancakes and I finally came up with one that I really love. If you like pumpkin (it’s not just for the fall months), I’m betting you will love these too! These easy pumpkin pancakes are surprisingly light, fluffy and gluten-free! Top them with sugar-free syrup Choc Zero Honest Syrup – Maple Pecan and you are good to go!
How to Make Pumpkin Pancakes
Ingredients
4 ounces cream cheese, at room temperature
4 tablespoons coconut flour
2 teaspoons pumpkin puree
4 large eggs, separated
1/2 teaspoon pumpkin pie spice (see my recipe)
2 tablespoons Swerve Confectioners
2 teaspoons baking powder
1/4 cup unsweetened almond milk (as needed)
clarified butter/ghee for the pan
Optional: Choc Zero Honest Syrup – Maple Pecan
Preparation
Separate 4 eggs. Whip the egg whites until you get soft peaks and set aside.
In a separate bowl, mix together the egg yolks, erythritol, cream cheese and pumpkin puree.
Add coconut flour, baking powder and pumpkin pie spice and mix until well combined. Add almond milk until you get a smooth batter, then fold in the egg whites.
Add some clarified butter/ghee to a skillet on medium heat and add the pancake batter to make pancakes of about 4-5” in diameter.
Top with grass-fed butter and Choc Zero sugar-free maple syrup. Enjoy!
More Low Carb and Keto Pumpkin Recipes…
Pumpkin Coffee Cake
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
Pumpkin Pancakes - Keto, Low Carb & Gluten Free
INGREDIENTS
- 4 oz cream cheese, at room temperature
- 4 tablespoons coconut flour
- 2 teaspoons pumpkin puree
- 4 large eggs, separated
- 1/2 teaspoon pumpkin pie spice
- 2 tablespoons Swerve Confectioners
- 2 teaspoons baking powder
- 1/4 cup unsweetened almond milk (as needed)
- clarified butter/ghee for the pan
- Optional ChocZero Sugar-Free Maple Syrup
PREPARATION
- Separate 4 eggs. Whip the egg whites until you get soft peaks and set aside.
- In a separate bowl, mix together the egg yolks, erythritol, cream cheese and pumpkin puree.
- Add coconut flour, baking powder and pumpkin pie spice and mix until well combined. Add almond milk until you get a smooth batter, then fold in the egg whites.
- Add some clarified butter/ghee to a skillet on medium heat and add the pancake batter to make pancakes of about 4-5” in diameter. Top with grass-fed butter and Choc Zero sugar-free maple syrup. Enjoy!
I’m confused. If I make my pancakes the same size as yours, how may pancakes are in a serving?
Just so I am clear, is 1 pancake 204 calories, 16g fat, 9g protein and 3 net carbs? I am entering this into my meal tracker. Plain without syrup?
No, the entire batch makes 4 servings and each serving is 204 calories, 16 grams of fat, 9 grams of protein and 3 net carbs. So it all depends on the size of your pancakes, how many you would get for each serving.
I tried doubling this recipe and was so sad that these turned out super eggy. 😢
I tried doubling this recipe and was so sad that these turned out super eggy. ?
Sorry to hear that! I’ve never made a double batch of these before, but I imagine 8 eggs would have that eggy effect.
Great recipe! Love the option for syrup…
One of the things I miss most… pancakes and syrup.
Thank you! Yes, pancakes were one of my favorites before Keto, so I had to come up with something that would be Keto-friendly, but still satisfy. The ChocZero syrup is fantastic!