Low Carb Pumpkin Pancakes!!!!

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I made this low carb pumpkin pancakes recipe after a trip to the pumpkin patch with the kiddos. This happened a while back, well before Halloween. As we’re quickly approaching Turkey Day, I figured I’d better hurry up and share it before the pumpkin spice craze subsides until next year; it always resurges…

Ingredients   [ For 6 to 8 people ]    [   Preparation time : 10 minute  –  Cooking time : 10 minutes  ]

  • 2 eggs large, separated
  • 2 oz heavy whipping cream
  • 1/4 cup pumpkin puree
  • 2 tsp erythritol granulated
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp ground ginger
  • 1/2 tsp allspice
  • pinch sea salt
  • 2 oz almond flour finely ground
  • 1/4 tsp baking powder gluten free
  • 1 tsp unsalted butter

Preparation Method

  1. In a large mixing bowl, combine the egg yolks, whipping cream, pumpkin puree, low carb sweetener, cinnamon, nutmeg, ground ginger, allspice, and salt until the mixture is smooth.
  2. In a small mixing bowl, combine almond flour with baking powder; whisk it into the pumpkin-egg mixture until uniform in appearance.
  3. Using an electric mixer, beat the egg whites in a separate bowl until soft peaks form. Fold the egg whites into the batter.
  4. Melt butter in a large non-stick frying pan over medium heat, then wipe with a paper towel to evenly distribute the butter for cooking.
  5. Spoon in the batter to make your pancakes; use about 2 tablespoons (60ml) per pancake.
  6. Cook for 2-3 minutes, or until lightly browned, and then gently flip each pancake and cook for an additional 2 minutes on the other side.
  7. Take care not to agitate the pancake before it’s ready to flip or the pancake will fall apart and you will hate yourself.

Enjoy it!!

Don’t forget to PIN it for later.

Keto Low Carb Pumpkin Pancakes - Gluten Free


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