Keto Pumpkin Pancakes

Fill your stomach with these keto pumpkin pancakes made with coconut flour, eggs, pumpkin puree, coconut milk and vanilla extract.

Having only 4.2 grams of net carbs for a pancake, swapping wheat flour with coconut flour and using pumpkin puree, these are friendly to low-carb, gluten-free and paleo eaters. Let’s find out the recipe!

Keto Pumpkin Pancakes

Recipe by Anna SmallingCourse: Breakfast, Main, SidesCuisine: AmericanDifficulty: Easy

Servings

16

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

221

kcal

Fill your stomach with these keto pumpkin pancakes made with coconut flour, eggs, pumpkin puree, coconut milk and vanilla extract.

Ingredients

• 1/2 cup coconut flour

• 6 large eggs

• 1/2 cup pumpkin puree

• 1/2 to 3/4 cup unsweetened coconut milk, almond milk, or cashew milk

• 1/4 cup vanilla egg white protein powder

• 1/4 cup Swerve sweetener

• 1 tsp baking powder

• 1 tsp cinnamon

• 1/2 tsp salt

• 1/2 tsp ginger

• 1/4 tsp cloves

• 3 tbsp coconut oil melted

• 1/2 tsp vanilla extract

• Coconut oil for the pan

Directions

• In a large bowl, combine coconut flour, protein powder, sweetener, baking powder, cinnamon, salt, ginger, and cloves. Mix well.
• Add eggs, pumpkin puree, melted coconut oil, 1/2 cup coconut milk and vanilla extract to the bowl. Whisk until smooth. Add more some milk if needed.
• Heat a large skillet over medium high heat and add a little coconut oil. Once oil is melted, scoop two heaping tablespoons of batter onto skillet and spread into a 4 inch circle.
• Cook until bottom is golden brown and top is set around the edges. Flip carefully and continue to cook until the other side is golden brown. Repeat until no batter remains.

Notes

• If you do not have coconut flour, you almond flour instead. It still keeps track on your keto diet. Serve it with some honey if you like.

Keto Pumpkin Pancakes – Tips & Notes

Keto-friendly:
Yes, these pancakes are low-carb, gluten-free, and paleo-friendly. Each pancake has only 4.2 grams of net carbs thanks to coconut flour and pumpkin puree.

Consistency tips:

• Coconut flour absorbs a lot of moisture. If the batter seems too thick, gradually add extra unsweetened coconut, almond, or cashew milk 1–2 tablespoons at a time until it reaches a pourable but thick consistency.
• Let the batter sit for 3–5 minutes after mixing. Coconut flour continues to absorb moisture and thickens slightly.

Cooking tips:

• Use medium heat; too high can burn the outside while leaving the inside undercooked.
• Coconut oil is preferred for frying, as it enhances flavor and prevents sticking.
• Flip gently with a wide spatula, as coconut flour pancakes are more delicate than wheat pancakes.

Serving suggestions:

• Top with sugar-free syrup, a dollop of whipped cream, or a sprinkle of cinnamon.
• Serve with berries, nuts, or a keto-friendly butter spread for added texture and flavor.

Storage:

• Store cooked pancakes in an airtight container in the fridge for 3–4 days. Reheat in a skillet or microwave.
• The batter can be made ahead and refrigerated for up to 24 hours before cooking.

Pro tip:

• For fluffier pancakes, separate the eggs, whip the egg whites to soft peaks, and fold them into the batter last.