Need a keto recipe to use up leftover canned pumpkin? These keto pumpkin pancakes made with almond flour are a nice breakfast treat.
I love cooking with pumpkin in the fall. But most recipes don’t call for a whole can of pumpkin, which leaves me wondering what to do with the leftovers.
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.
These keto pumpkin pancakes made with almond flour are a delicious way to use up extra canned pumpkin! They’re low-carb, gluten-free, paleo friendly, and easy to make. Just whip up the batter and enjoy.
So when your fall baking leaves you with extra pumpkin, these pancakes are the perfect breakfast treat to use up the rest.
You could replace a few of the ingredients to match what you have on hand.
- Use pumpkin pie spice in place of the cloves, allspice and ginger. Use an equal amount of the pumpkin spice of what those spices require.
- Use coconut flour in place of almond flour. You will likely end up with more of a coconut flavor, but it will be heavily masked by the spices.
- We would not recommend using almond meal in place of almond flour. It is too grainy to be the texture you'd expect for pancakes.
- Fresh pumpkin can be used in place of canned. Just make sure it is unsweetened and is pureed.
This recipe makes 10-12 small pumpkin almond flour pancakes. Each one will be about 90 calories with 3 grams of total carbs and 1 gram of fiber for a total of 2 net carbs.
- In a large bowl, mix together the almond flour, spices, salt, and baking powder until well-combined.
- Separate the eggs, adding the yolks to the dry mixture and the whites to a separate bowl.
- Add the canned pumpkin, oil, almond milk and sweeteners to the dry mixture. Mix until the batter is smooth.
- With an electric beater, whip the egg whites until stiff peaks form, about 4-5 minutes, then fold them into the pancake batter.
- Place a pan over medium heat. Once hot, drop a heaping tablespoon of batter into the pan for each pancake.
- When the bottom is cooked and you start to see bubbles in the top of the pancake, flip once to cook the other side.
- Set finished pancakes aside where they will stay warm and repeat with the rest of the batter.
Once you’ve cooked all your pancakes, add your favorite toppings and enjoy! I like to add sugar free maple syrup and grass-fed butter.
You can also make a large batch to store in the fridge or freezer for easy and delicious breakfasts. They’re just as tasty reheated!
Pumpkin can be a dense ingredient to cook with. Almond flour will also vary brand to brand. To ensure your paleo pumpkin pancakes turn out light and fluffy, here are a few tips.
First, I recommend whipping the egg whites. This step is optional, but will definitely help add some air and texture to the batter. Be gentle folding the egg whites into the batter to minimize how much they deflate.
If your pancakes are still a bit too dense, you can also add 1 tablespoon of apple cider vinegar and increase the baking powder to 1 teaspoon. Let the batter sit for a few minutes so the vinegar will react with the baking powder, which adds air bubbles.
Because every almond flour brand is slightly different, you may want to experiment until you find your perfect pancake batter.
These pancakes can be enjoyed right away, but they’re also great to store for future easy breakfasts. I like to make a big batch just for this reason.
If you plan to store your pancakes, allow them fully cool before wrapping them in tin foil. This will prevent condensation that could make them soggy. Then store them in the fridge or freezer.
To reheat the pancakes, I just pop them into the microwave for about 45 seconds. They’re easy to warm up quickly on a busy morning or to pack for lunch.
Honestly, these keto pumpkin pancakes are so tasty, I sometimes don’t even bother to warm them up. I think they’re delicious right out of the fridge!
Looking for more delicious low-carb pumpkin recipes for using up leftover canned pumpkin? Check out some of these favorite recipes:
- Low-Carb Pumpkin Bread with a cream cheese filling is a sweet spice bread that’s sure to become a favorite low carb treat!
- Keto Pumpkin Mug Cake whips up in less than 2 minutes for an easy snack or dessert.
- Pumpkin Chia Pudding is a gluten free and low carb treat that tastes like a pumpkin pie, but takes less than five minutes to throw together!
- Savory Pumpkin Casserole Recipe comes with a tasty herb topping and pairs well with your main course or even a holiday dinner.
- Turkey Pumpkin Chili is a super satisfying dish made in the slow cooker to warm you up on a cooler day!
Why you'll love it
There are so many great ways to cook with pumpkin in the fall. And once you try these pumpkin pancakes, you’ll love having leftover canned purée just so you can make a batch! They’re such a wonderful breakfast treat.
Don’t have any leftover pumpkin but still craving pancakes? Be sure to check out my easy coconut flour pancakes for more traditional style hotcakes!
Low-Carb Keto 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.
Notes 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.
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First Published: November 9, 2010... Last Update: August 26, 2020