Pumpkin pancakes are a delicious way to start your day in a keto-friendly way. Made with almond flour, eggs, and pumpkin puree, they’re a healthier alternative to traditional pancakes. Not only are they low in carbs, but they’re also packed with nutrients and offer a great source of protein. They’re also full of fiber, which can help you feel fuller longer, and they’re easy to make. Simply mix together the ingredients, cook them on a griddle or in a skillet, and enjoy! They’re a great way to get your daily dose of pumpkin and start your day off with a nutritious breakfast. For those looking for a healthier breakfast option, keto-friendly pumpkin pancakes are the perfect option.
Keto-friendly Pumpkin Pancakes Recipe
Ingredients
- 1 ounce egg white protein
- 2 ounces hazelnut flour
- 2 ounces flax seeds ground
- 1 teaspoon baking powder
- 1 cup coconut cream
- 1 tablespoon chai masala
- 1 teaspoon vanilla extract
- ½ cup pumpkin puree
- 3 eggs
- 5 drops stevia
- 1 tablespoon swerve
- 1 teaspoon coconut oil
Instructions
- In a bowl, mix flax seeds with hazelnut flour, egg white protein, baking powder and chai masala and stir.
- In another bowl, mix coconut cream with vanilla extract,
- pumpkin puree, eggs, stevia and swerve and stir well.
- Combine the 2 mixtures and stir well.
- Heat up a pan with the oil over medium high heat, pour 1/6 of the batter, spread into a circle, cover, reduce heat to low, cook for 3 minutes on each side and transfer to a plate.
- Repeat with the rest of the batter and serve your pumpkin pancakes right away.
- Enjoy!
Notes
Testimonial
I recently tried the Keto-friendly Pumpkin Pancakes recipe and I absolutely loved it! I was really surprised at how delicious and easy it was to make. The pancakes had a perfect texture and the pumpkin flavor was just right. I highly recommend this recipe to anyone who loves pumpkin and is looking for a delicious and healthy breakfast option.
– Jasmine Mcdowell
Testimonial
I’m on a ketogenic diet and wanted to try out a low-carb recipe. This pancake recipe is the first I’ve tried and it was delicious. I used organic pumpkin and almond milk. The pancakes are moist and taste just like the pumpkin muffins I used to make. I didn’t have to add any additional sweeteners because they taste delicious on their own.
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