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keto pumpkin pancakes on plate

Low-Carb Keto Pumpkin Pancakes

Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 people
Calories: 89
Need a recipe to use up leftover canned pumpkin? These gluten free pumpkin pancakes made with almond flour pancakes are a nice breakfast treat.
Print Recipe

Ingredients

  • 1 cup almond flour
  • 2 teaspoons cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground allspice
  • teaspoon ground cloves
  • ½ teaspoon baking powder
  • pinch salt
  • ¼ cup canned pumpkin
  • 2 Tablespoons oil
  • ¼ cup unsweetened almond milk
  • 1 Tablespoon erythritol
  • teaspoon stevia glycerite
  • 2 eggs

Instructions

  • 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.

Video

Notes

Makes 10-12 small pancakes with a typical serving being 3 pancakes so net carbs per serving is about 6 grams.

Nutrition

Serving: 1pancake | Calories: 89 | Carbohydrates: 3g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 31mg | Sodium: 30mg | Potassium: 26mg | Fiber: 1g | Sugar: 1g | Vitamin A: 850IU | Calcium: 40mg | Iron: 0.7mg

Additional Info

Net Carbs: 2 g | % Carbs: 8.7 % | % Protein: 13 % | % Fat: 78.3 % | SmartPoints: 3
Values
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    [calories] => 89
    [carbohydrates] => 3
    [protein] => 3
    [fat] => 8
    [saturated_fat] => 1
    [monounsaturated_fat] => 2
    [cholesterol] => 31
    [sodium] => 30
    [potassium] => 26
    [fiber] => 1
    [sugar] => 1
    [vitamin_a] => 850
    [calcium] => 40
    [iron] => 0.7
    [serving_unit] => pancake
)

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