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.
A lot of recipes don’t use a whole can of pumpkin. So, what do you do with the leftover 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.
Another way to use it up is to make a quick paleo pumpkin mug cake, but even that doesn’t use much. That’s why I have find multiple ways to use up the leftovers.
When I searched for ideas on the internet, I found some 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.
It doesn’t take long to make pancakes and they are perfect for making in larger batches to freeze some for later. All you do is blend all the ingredients in a large bowl.
You could probably use a blender as well to make sure the batter is well blended. But, I find using a whisk is just as effective.
The batter for these low carb pumpkin pancakes is pretty thick. I just thin out each batter mound on the griddle. You could also add in a bit more almond milk.
I may try to make some waffles too as they are better suited for heating up in the toaster. To reheat the pancakes, I just pop them into the microwave for about 45 seconds.
These tasty bites can be warmed up quickly before work or school. I’m always in hurry so I just pack them in my cooler bag and enjoy them at work.
Sometimes, I don’t even bother to heat these low carb pumpkin pancakes up before eating. They are delicious right out of the fridge.
The pancakes are okay by themselves, but they are really good with some sugar free maple syrup on top. I also like to spread on some grass-fed butter.
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.
With my recent discovery of being sensitive to egg whites, I’ve started making my pancakes with yolks and an egg white replacer. The best replacement I’ve found for egg whites is aquafaba and a little psyllium.
If you’ve never heard of aquafaba, it’s the cooking liquid remaining from beans and other legumes. I use the liquid from canned organic chickpeas. And, there’s very little carbs in the liquid.
Egg white sensitivity is actually very common and the symptoms are very subtle. I never would have known about it if I didn’t take a food sensitivity test.
Do you have a favorite way to use up leftover canned pumpkin? Let me know in the post comments how you like to use it.
Low Carb Pumpkin Pancakes with Almond Flour Recipe
Low Carb Gluten Free Pumpkin Pancakes
Ingredients
- 1 cup almond flour
- 2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 1/2 teaspoon baking powder
- pinch salt
- 1/4 cup canned pumpkin
- 2 Tablespoons oil
- 1/4 cup unsweetened almond milk
- 1 Tablespoon erythritol
- 1/8 teaspoon stevia glycerite
- 2 eggs
Instructions
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Mix together almond flour, spices, salt, and baking powder. Stir in the rest of the ingredients (may want to leave out the egg whites) until well combined. For light and fluffy waffles, it's best to separate the egg whites out, whip them to a stiff peak, and fold into the batter.
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Drop by heaping tablespoonfuls onto pan and cook on medium heat, flipping each pancake once to cook each side.
Recipe Notes
Makes 10-12 small pancakes
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CR Baker says
We give a generous teaspoon of canned pumpkin to each of our dogs with their daily feeding.
We are looking forward to making the pancakes, and never would have to worry about left over pumpkin.
Lisa says
The dogs must love that!
Kathy says
Confused on Nutritional Info on Low Carb Gluten Free Pumpkin Pancakes.
Recipe says Serves 4, making 10-12 pancakes, which would be 2 to 3 pancakes per serving. But Nutritional Facts say Serving is 1 Pancake.
In directions you state ” For light and fluffy waffles, it’s best to separate the egg whites out, whip them to a stiff peak, and fold into the batter.”
Does this recipe also work for waffles?
Lisa says
Nutritional data is per pancake not serving on the pumpkin one. I can fix that if too confusing. Whipping the egg whites separately should work for waffles too.
Mellissa says
Fabulous recipe! They taste amazing and you would be hard pressed to find anyone that could say they can tell they are low carb. My only issue is they are very dense, so my my husband and I decided to whip the egg whites to a stiff peak and fold them in last and it made an amazing difference. They were light and fluffy. Also can use this recipe for waffles just as easily.
Lisa says
That’s a great tip! Thanks for sharing the idea to whip up the egg whites and fold them in to make light and fluffy pancakes. I’m adding that as a note to the recipe.
Hy says
I don’t currently have access to stevia glycerite or erythritol, but I do have granulated stevia “In the raw” and splenda. I’m more or less still starting out on low-carb and haven’t yet really gotten a ‘feel’ for the different sweeteners and how to use them. Can you recommend how much would I use of those to obtain the best effect as a substitute? Thanks!
Lisa says
I’d say about 2-3 tablespoons of Splenda or equivalent.
fooddreamer says
Looks like a good basic recipe to start with. A far cry better than my fritters which fell apart!
Kate says
I’ve found that my almond flour pancakes (haven’t tried them with pumpkin yet but will very soon – yummm!!) need more than a pinch of salt – it really makes a difference; brightens up the flavors tremendously. Maybe that’s the case with this recipe?
Lisa says
Thanks for the suggestion, Kate! I will try that next time. Salt is a wonderful flavor enhancer so it might be what’s missing.