Keto Pumpkin Spice Pancakes are amazing for breakfast. The combination of pumpkin puree, cinnamon, nutmeg, and cloves gives these pancakes their delicate, fluffy texture and fall flavors. This recipe is entirely grain-free and keto-friendly because it uses almond flour and coconut flour instead of regular pancake flour. These pancakes are as healthy as they are tasty, thanks to the pumpkin’s natural sweetness, vitamins, and fiber. Serve these Keto Pumpkin Spice Pancakes with whipped cream, cinnamon, and keto maple syrup for the ultimate pleasure. You can meal prep these pancakes and eat them guilt-free throughout the week because they freeze well.
Free Keto Meal Plan:Â STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS
STATS:
- Course: Breakfast
- Calories: 190 kcal
- Diet: Keto & Gluten-Free
- Prep time: 10 minutes
- Servings: 4
- Cook time: 10 minutes
- Portion size: Two
- Total duration: 20 minutes.
- Cuisine: American
EQUIPMENT:
- Dish
- Non-stick griddle
- Whisk
- Spatula
INGREDIENTS:
- 1 cup almond flour
- 2 large eggs
- ½ cup keto pumpkin puree
- Two tbsp. coconut flour
- 1 teaspoon baking powder
- One teaspoon Pumpkin pie spice
- ½ teaspoon cinnamon
- One tsp. vanilla essence
- 2 tbsp. Erythritol granules
- ¼ cup unsweetened almond milk
- Salt
- Butter
INGREDIENT NOTES:
ALMOND FLOUR:
- Make these pancakes with almond flour, which gives them a light, fluffy texture without adding extra carbohydrates. Use finely blanched almond flour.
PUMPKIN PUREE:
- These pancakes get their distinctive flavor and nutritional boost from pumpkin puree. Because of its high fiber, vitamin A, and antioxidant content, your breakfast will be both wholesome and filling. Pumpkin pie filling has additional sugars, so be careful to use unsweetened pumpkin puree instead.
COCONUT FLOUR:
- Coconut flour gives the pancakes structure and aids in absorbing extra moisture. A small amount goes a long way because of its high fiber content.
BAKING POWDER:
- Baking powder is necessary to prepare keto pancakes so it gets fluffy. Baking powder provides the necessary lift for these pancakes because almond flour and coconut flour are dense.
PUMPKIN PIE SPICE:
- Pumpkin pie spice brought the warm, comforting tastes that make these pancakes so unique. Usually, use a blend of cloves, ginger, nutmeg, and cinnamon. Combine these spices to create your own mix if you don’t already have one.
CINNAMON:
- The flavor gains depth and warmth from the addition of cinnamon. It is also well-known for having anti-inflammatory and antioxidant qualities. Separately adding cinnamon enhances the pancakes’ spicy flavor and counteracts their sweetness.
VANILLA EXTRACT:
- Vanilla extract balances out the flavors in addition to adding a pleasant, aromatic perfume to the pancakes. It’s a minor addition that significantly alters the flavor. Go for pure vanilla extract for the highest quality and flavor.
ERYTHRITOL:
- Make sweet pancakes with Erythritol. It is a natural sugar alcohol that doesn’t increase blood sugar levels. It is frequently used in keto baking and contains nearly no calories.
ALMOND MILK:
- Almond milk helps reach the ideal consistency and keeps the batter smooth. It’s a fantastic low-carb substitute for dairy milk with practically no carbohydrates. Make sure it isn’t sweetened in order to prevent hidden sugars.
SALT:
- Salt intensifies the flavors of the spices and pumpkin while balancing the sweetness.
BUTTER:
- When cooked, butter adds a deep, decadent taste to these pancakes. Coconut oil is a fantastic alternative if you wish to avoid dairy. Healthy fats are essential on a ketogenic diet, and both options provide them.
Free Keto Meal Plan:Â STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS
INSTRUCTIONS:
- We whisk together the vanilla essence, eggs, almond milk, & pumpkin puree in a dish.
- Then we can include coconut flour, pumpkin spice, baking powder, sweetener, coconut flour, salt, and cinnamon powder.
- Mix to smooth the batter and leave the batter for three to five minutes.
- We warm-up the pan on the medium flame and apply the oil lightly on pan.
- Pour ¼ cup of batter per pancake on pan and cook the pancake for two to three minutes from every surface to make it golden brown.
- We serve these pancakes warm with keto syrup, whipped cream, or nuts.
SERVING SUGGESTIONS:
- Top these pancakes with keto maple syrup and whipped cream.
- Sprinkle cinnamon or crushed pecans for extra taste.
- Enjoy these pancakes along with bacon or sausage for a nice and healthy breakfast.
TIPS:
- Slow-cook the pancakes; don’t cook them fast, as they require more time.
- Add the almond milk to alter the consistency of batter.
STORAGE INFORMATION:
FRIDGE:
- Place the leftover dish in the close container and store pancakes for 4 days.
FREEZER:
- Freeze the pancakes between layers of parchment paper for two months.
FAQs:
Can I make non-dairy pancakes?
- We can make non-dairy pancakes with coconut oil and keto coconut milk.
Can I prepare pancake batter before the time?
- It is best to prepare the pancakes with fresh batter, but you can store the batter for one day.
Are these pumpkin pancakes fluffy?
- Yes, these pumpkin pancakes are fluffy as they have baking powder, which helps prepare light and airy pancakes.
Free Keto Meal Plan:Â STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS
NUTRITIONAL INFORMATION:
Serving Size: 2 pancakes
Total Carbs: 7g
Fat: 15g
Protein: 7g
Vitamin A: 360 mcg
Fiber: 3g
Calcium: 78 mg
Net Carbs: 4g
Iron: 1.4mg
Sodium: 120mg
Calories: 190 kcal
Potassium: 180mg
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