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This low-carb Pumpkin Pancake is amazing! Using the right sweetener, it can also be keto-friendly. With the perfect blend of pumpkin puree, almond flour, and warming spices, these pancakes are a delightful treat any time of day. Add nutmeg or ginger powder for extra flavor, and enjoy them with butter and sugar-free syrup.
Nuts (almond flour), Eggs, Coconut
Gluten, Soy, Dairy
30 minutes
15 minutes
15 minutes
4 eggs
120g pumpkin puree
1 tablespoon erythritol
1/2 teaspoon vanilla extract
55g almond flour
2 tablespoons coconut flour (or 2 additional tablespoons almond flour if you don't have coconut flour)
1 teaspoon baking powder
1 teaspoon cinnamon
Optional: Nutmeg or ginger powder for extra flavor
Mix the Dry Ingredients: In a bowl, combine the almond flour, coconut flour (or additional almond flour), erythritol, baking powder, cinnamon, and optional nutmeg or ginger powder. Mix until well combined and smooth.
Mix the Wet Ingredients: In another bowl, whisk together the eggs, pumpkin puree, and vanilla extract.
Combine and Rest: Gradually add the dry ingredients to the wet ingredients, mixing until well combined. Let the batter rest for 10 minutes to thicken.
Cook the Pancakes: Heat a non-stick frying pan over medium-low heat. Pour a small amount of batter into the pan to form a pancake. Cook for 2-3 minutes on each side, or until golden brown and cooked through. Flip the pancake carefully.
Serve: Serve the pancakes warm with butter and sugar-free syrup.
Tip: Letting the batter rest helps it thicken, making the pancakes easier to flip.
Variation: For extra flavor, add a pinch of nutmeg or ginger powder to the batter.
Calories: 100, Protein: 5g, Carbohydrates: 4g, Fat: 7g
Enjoy your Pumpkin Pancake with a dollop of butter and a drizzle of sugar-free syrup. They’re perfect for breakfast or a cozy snack any time of the day.
