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
- 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.
- Drop by heaping tablespoonfuls onto pan and cook on medium heat, flipping each pancake once to cook each side.
- Net Carbs 2g
- % Carbs: 8.7%
- % Protein: 13%
- % Fat: 78.3%
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.