Low carb pumpkin pancakes

Low Carb Pumpkin Pancakes

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Sometimes I like to switch things up in the morning. You know how breakfast can fall into the same routine over and over. Eggs again, yogurt again, maybe a protein bar if you are in a rush. But every now and then you want something warm, cozy and a little special without losing track of my *sometimes* low carb goals. That is where these low carb pumpkin pancakes come in. They taste like a fall morning, they feel indulgent yet they fit beautifully into a low carb day.

These pancakes are, lightly sweet, filled with pumpkin spice flavor and surprisingly simple. Whether it is October or the middle of spring, pumpkin is always welcome in my kitchen. If you are looking for a breakfast that fills you up and keeps your blood sugar steady, this is a recipe worth saving.

Why You Will Love These Low Carb Pumpkin Pancakes

  1. They taste like fall comfort in a healthier format
    You are getting all the cozy flavor of pumpkin pie without the typical carb overload that comes from traditional pancakes. The warm spices, the gentle sweetness and the soft texture feel like a treat even though they are nutritionally smart.
  2. Simple ingredients you probably already have
    Almond flour, pumpkin puree, eggs, a little spice and your favorite low carb sweetener. Nothing fancy or complicated. You can even keep canned pumpkin puree on hand all year which makes these pancakes an easy weekday option.
  3. Great for meal prep and freezer friendly
    These pancakes reheat surprisingly well. You can store them in the fridge for a few days or freeze them and warm them in a skillet or toaster. This makes them perfect for busy mornings when you want something satisfying without extra effort.
  4. Nutrient dense and high in protein
    Thanks to the almond flour and eggs you will get a good boost of protein and healthy fats along with fiber from the pumpkin. This combination helps keep hunger at bay which is always helpful when you are trying to stay on track with lower carb eating.

Pancake Batter Dispenser

Non stick pancake pan

Ingredients

  • 1 cup almond flour
  • 1 third cup pumpkin puree
  • 3 large eggs
  • 1 teaspoon baking powder
  • Half cup of pumpkin puree
  • 1 to 2 tablespoons of your preferred low carb sweetener
  • 1 to 2 tablespoons almond milk or water if the batter needs thinning
  • Butter * or coconut oil for cooking*
  • butter for topping
Low carb pumpkin pancakes

How To Make Low Carb Pumpkin Pancakes

  1. In a medium bowl add the almond flour, baking powder, pumpkin puree, eggs, and sweetener. Stir the mixture until it becomes a smooth and thick batter. If it looks too thick to scoop, add one tablespoon of almond milk at a time until it reaches a pancake batter consistency.
  2. Place a nonstick skillet over medium heat and add a small amount of butter or coconut oil. Give it a moment to get hot. A warm pan helps the pancakes brown evenly.
  3. Spoon small circles of batter onto the skillet. These pancakes cook better when they are kept fairly small. Allow them to cook for two to three minutes until the edges look set and the surface has small bubbles. Carefully flip them and cook the other side until golden.
  4. Continue working in small batches until all the batter is used. Add more butter or oil to the pan as needed.
  5. Enjoy your pancakes with a sprinkle of cinnamon or any topping of your choice

Tips and Tricks for Perfect Pumpkin Pancakes

  1. Keep the pancakes small to prevent breakage
    Low carb batters behave differently than wheat flour batters. Almond flour pancakes can be more delicate. Making the pancakes smaller helps them flip easily and stay fluffy.
  2. Use pumpkin puree, not pumpkin pie filling
    Pumpkin pie filling contains added sugar and spices which changes the flavor and adds unnecessary carbs. Pure pumpkin puree gives you control over sweetness and keeps the recipe healthy.
  3. Let the batter sit for a minute or two
    Almond flour absorbs moisture as it rests. Allowing the batter to sit helps it thicken slightly which improves texture and makes the pancakes fluffier.
  4. Cook on medium heat to avoid burning
    These pancakes brown faster because of the pumpkin and natural fats in almond flour. A moderate temperature allows the center to cook through without burning the outside.

More pancake recipes to try

Low Carb Pumpkin Pancakes
Print

Low Carb Pumpkin Pancakes

Recipe by Balanced Healthy Meals
0.0 from 0 votes
Course: Breakfast, BrunchDifficulty: Easy
Servings

4

pancakes
Prep time

10

minutes
Cooking time

12

minutes

Ingredients

  • 1 cup almond flour

  • 1 third cup pumpkin puree

  • 3 large eggs

  • 1 teaspoon baking powder

  • Half cup of pumpkin puree

  • 1 to 2 tablespoons of your preferred low carb sweetener

  • 1 to 2 tablespoons almond milk or water if the batter needs thinning

  • Butter * or coconut oil for cooking*

  • butter for topping

Directions

  • In a medium bowl add the almond flour, baking powder, pumpkin puree, eggs, and sweetener. Stir the mixture until it becomes a smooth and thick batter. If it looks too thick to scoop, add one tablespoon of almond milk at a time until it reaches a pancake batter consistency.
  • Place a nonstick skillet over medium heat and add a small amount of butter or coconut oil. Give it a moment to get hot. A warm pan helps the pancakes brown evenly.
  • Spoon small circles of batter onto the skillet. These pancakes cook better when they are kept fairly small. Allow them to cook for two to three minutes until the edges look set and the surface has small bubbles. Carefully flip them and cook the other side until golden.
  • Continue working in small batches until all the batter is used. Add more butter or oil to the pan as needed.
  • Enjoy your pancakes with a sprinkle of cinnamon or any topping of your choice

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