This post may be sponsored or contain affiliate links, but all opinions are my own. I may earn money if purchases are made through links (at no additional cost to you) which helps support this site and keep the content free.
Need a recipe to use up leftover canned pumpkin? These gluten free low carb pumpkin pancakes made with almond flour are a nice breakfast treat.
Some recipes do not use a whole can of pumpkin. So, what do you do with the extra pumpkin puree?
I tried putting a little in my coffee and sprinkling pumpkin pie spice on top. That was pretty good, but it didn’t use up much of the leftovers.
I searched for ideas on the internet and found some pumpkin pancake and waffle recipes. I wasn’t really into pulling out the waffle maker so I made some low carb pumpkin pancakes with almond flour.
LOW CARB TIPS and TRICKS
Subscribe now to receive your free copy of Low Carb Tips and Tricks which includes 20 easy to prepare recipes. Plus, get access to the weekly newsletter and special offers only for subscribers!
Low Carb Pumpkin Pancakes with Almond Flour Recipe
The pancakes are okay by themselves, but they are really good with some sugar free maple syrup on top. I think the recipe could use a little more tweaking with the spices and sweetener.
The spices may be a bit much and the sweetener not quite enough in these low carb pumpkin pancakes for some. Let me know in the post comments if you have any other ideas for using up the leftover pumpkin puree.
Low Carb Gluten Free Pumpkin Pancakes
Mix together almond flour, spices, salt, and baking powder. Stir in the rest of the ingredients until well combined.
Drop by heaping tablespoonfuls onto pan and cook on medium heat, flipping each pancake once to cook each side.