A Low Carb and Keto friendly version of pumpkin flavored pancakes and a drizzle of sugar-free maple syrup!
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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
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
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 Pancakes – Keto, Low Carb & Gluten Free