Fluffy Keto Pumpkin Pancakes | Healthy, Gluten-Free, Sugar-Free
These Keto Fluffy Pumpkin Pancakes are soft, fluffy, and bursting with warm pumpkin spice. Low-carb, sugar-free, and gluten-free, they’re the perfect guilt-free indulgence for breakfast, brunch, or a healthy dessert!
Ingredients
Dry Ingredients:
- 1/4 cup (30g) Almond Flour
- 1/4 cup (30g) Lupin Flour
- 2 tablespoons (15g) Coconut Flour
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1 teaspoon Cinnamon
- 1/2 teaspoon Pumpkin Pie Spice
- 3 tablespoons Granulated Monk Fruit Sweetener or sweetener of choice
Wet Ingredients:
- 1/4 cup (60g) Homemade Pumpkin Purée or canned
- 2 Large Eggs + 1 Egg White
- 1/4 cup (60ml) Unsweetened Almond Milk (or milk of choice)
- 1 teaspoon Vanilla Extract
- 1 teaspoon Lemon Juice or Vinegar
- 1 tablespoon Homemade or Natural Almond Butter or nut butter of choice
For Cooking:
- 1 teaspoon Coconut Oil or your choice of oil
For Serving:
- Additional Sugar-Free Maple Syrup for drizzling
Almond Butter Pumpkin Sauce (Optional):
- 2 tablespoons Pumpkin Purée
- 3 tablespoons Homemade Almond Butter or nut butter of choice
- 1-2 tablespoons Sugar-Free Maple Syrup
Instructions
- Mix Dry Ingredients:Sift the almond flour, lupin flour, coconut flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and granulated sweetener into a large bowl. Whisk together until combined.
- Prepare Wet Ingredients:In a separate bowl, whisk the egg yolks with the pumpkin purée and vanilla extract until smooth.
- Combine:Add the dry ingredients to the wet mixture and stir until fully combined.
- Whip Egg Whites:In another bowl, beat the egg whites with lemon juice or vinegar using an electric mixer until soft peaks form. Continue beating until stiff peaks form.
- Fold in Egg Whites:Gently fold half of the whipped egg whites into the batter, then fold in the remaining half. If the batter feels too thick, add a little more milk of choice to reach the desired consistency.
- Cook Pancakes:Heat a non-stick skillet over medium heat and add 1 teaspoon of coconut oil to the pan. Let the oil warm up. Scoop about 1/3 cup of batter onto the skillet, gently press down on the top of the pancake with a spatula to flatten it slightly and cover the pan with a lid. Cook for 2-3 minutes until golden and bubbles form around the edges. When you flip the pancake, there’s no need to use the lid. Cook the other side for another 1-2 minutes until golden.
- Repeat:Continue with the remaining batter, greasing the skillet between batches.
- Make the Sauce (Optional):In a small bowl, whisk together the pumpkin purée, almond butter, and sugar-free maple syrup until smooth.
- Serve:Place a spoonful of pumpkin almond butter sauce on the side of the plate, dragging it across with a palette knife or the back of a spoon. Stack the pancakes on the plate. For an extra indulgence, add a scoop of sugar-free vanilla ice cream on top, and drizzle some sugar-free maple syrup over them, or serve them as you like.
- Enjoy:Serve warm and enjoy your delicious pancakes!
Notes
Note: Make sure to read “Tips to Make the Best Fluffy Keto Pumpkin Pancakes.”
Nutrition Facts per Serving:
Nutrition per serving: 1 of 8 pancakes (about ⅓ cup batter each), Calories: 92 kcal, Protein: 5 g, Carbohydrate:4.4 g, Net Carb: 2.1 g, Sugars: 0.8 g, Fat: 7.1 g, Saturated Fat: 2.8 g, Fiber: 2.3 g, Cholesterol: 47 mg
Nutrition Facts Notes:
- Lupin flour and eggs provide most of the protein, helping balance the recipe.
- Almond flour, coconut flour, and almond butter supply healthy fats and fiber, keeping net carbs low.
- Pumpkin purée adds vitamins, fiber, and natural sweetness with very little sugar.
- Works well for low-carb or keto diets, especially when paired with sugar-free syrup or toppings.
These values are approximate and actual values may vary based on the specific brands or type of ingredients used.
