Keto Pumpkin Pancakes - Keto Recipes

Keto Pumpkin Pancakes are the ideal breakfast. You can make a large batch of it & enjoy a quick breakfast the whole week. You can have them chilled/warm as you like. The low-carb pumpkin makes it healthier for diabetes patients & followers of the keto diet. It is a fairly easy & quick-to-make recipe. Keto Pumpkin Pancakes only have 3.5 g of net carbs/serving.
Follow the directions, tips, & tricks to have the best results.

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

STATS:

Cuisine: American
Course: Breakfast
Diet: Keto
Yield: Serves 16
Preparation time: Ten minutes
Cooking time: 20 minutes
Time in total: 30 min

EQUIPMENT:

A skillet/pan
2 bowls
A whisk
Ladle 1

INGREDIENTS:

Two teaspoons of pumpkin pie spice
6 eggs, big- size
Little oil (greasing the pan)
0.5 cup of pumpkin puree
Water/dairy-free milk (for dilution)
One-third cup of keto sweetener (swerve brown)
1/4 tsp of salt
Melted butter, 1/4 cup
A teaspoon of baking powder
Vanilla essence, one teaspoon
1/3 cup of protein powder (egg white/unflavored whey)
0.5 cup of coconut flour

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

INGREDIENT NOTES:

COCONUT FLOUR:
We are using coconut flour (keto) here in the recipe. Use the top brand of coconut flour to have the best results.

EGGS:
Remember to bring eggs at the surrounding temperature before using them. Eggs make our pancakes fluffy.

PUMPKIN PIE SPICE:
This spice mix contains powders of nutmeg, cloves, cinnamon, & ginger. For ease, you can pre-make this spice mix or add the separate ground spices.

KETO SWEETENER:
Brown sugar substitute pairs perfectly with sweet pumpkin recipes. You may use any keto sweetener (granular/powdered) you prefer.

EXTRA LIQUID:
Whenever it feels that the batter is thick, then include some liquid in it to set its consistency. You may use a small amount of water or any dairy-free milk whenever you feel the need.

PUREE OF PUMPKING:
You may use the canned puree of pumpkin. Buy the can by watching the label for carbs. We recommend using the fresh puree of pumpkin. It would be healthier.

POWDERED PROTEIN:
Two justifications exist for the inclusion of protein powder. It helps to have more airy & light pancakes. The other reason is to have the protein addition in your pancakes.

BUTTER:
We are using the unsalted version of melted butter in our pancakes. If you want to be dairy-free, then you may swap butter with oil of avocado/coconut.

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

INSTRUCTIONS:

Place a big vessel on your working table & gather all the components.
Include all eggs, keto sweetener, & puree of pumpkin, and whisk them well.
Next, mix the essence of vanilla and butter in it.
Pick a separate normal-sized vessel.
Sift together all the dry items in it.
Combine them well using a whisk.
Now add the mix of dry items in that large vessel of liquid items.
Mix them using a whisk in a gentle way to leave no lumps.
If you feel that the batter is thick, then add a little water/non-dairy milk.
Mix & check the consistency if it needs more liquid or not.
Your batter of pumpkin pancake is ready as its consistency is set.
Place a big-sized skillet/pan on the stove over normal flame.
Apply oil using the brush to avoid sticking/easy removal of pancakes.
Pour the 2 full tablespoons of batter into the heated pan.
Spread it to make a circle (4- inches in diameter).
Cook till you see the bottom & edges are golden brown.
When bubbling starts on the upper surface, turn the side of the pancake.
Roast that to golden brown, then dish it out.
Follow the same steps for cooking the pancakes till your batter finishes.

TIPS:

To have the double thickness & extra fluffy pancakes, cover your skillet while cooking.

Be careful while adding the additional liquid. We can’t tell the exact amount here. Different brands of coconut flour & pumpkin puree behave differently in their liquid needs.

To have your pancakes non-dairy, swap the butter with the vegan oil & egg white powder of protein with whey protein powder.

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

STORAGE INFORMATION:

FRIDGE:
Pack each pancake in the foil & lock them in the vessel. Use a fridge to consume them within five/six days.

FREEZER:
Pack the pancakes as directed above, & here you go. You may freeze them for 60/70 days.
You have to defrost them a night before eating/serving.

Chilled pancakes taste as good as warm & fresh ones. So, it is not compulsory to rewarm them. You can use a skillet(non-stick ) to reheat them.

FAQs:

Can I substitute any item if I don’t get the one?
You can substitute the canned pumpkin with the fresh one. You only have to process it to make the puree.
Don’t worry if you don’t have the premix pumpkin pie spice. Include the ground spices (cloves, nutmeg, cinnamon, & ginger) in a separate way.

Why does this recipe have the highest fan-following?
This recipe is free from gluten flour & still has the ideal texture. Making delicious pancakes using this recipe is simple.
You can have your pancakes on the table in 0.5 hours.

How can you serve these pancakes?
You may have these pancakes with any keto sauce you choose. It may be the keto version of maple syrup, caramel syrup, or pecan praline sauce.

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS