Gluten-free keto pumpkin pancakes
These delicious and gluten-free keto pumpkin pancakes are a perfect keto and low carb breakfast recipe that you can enjoy with your family during the fall season.
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: Breakfast
Cuisine: American
Keyword: Gluten-free pancakes, Healthy pancakes, Keto pancakes, Pumpkin pancakes
Servings: 12 pancakes
Calories: 99kcal
- ⅔ cup 75g almond flour
- 2 tablespoon granulated sweetener such as Sukrin or Swerve
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- Pinch of salt
- ⅓ cup 75g 100% pumpkin puree
- 2 large eggs, at room temperature
- ¼ cup 50g heavy cream, at room temperature
- 2 tablespoon 30g unsalted butter, melted
- 2 oz 50g cream cheese, at room temperature
Heat a large non-stick skillet over a medium heat.
In a mixing bowl, add the first 6 ingredients (all dry) and mix well.
In another mixing bowl, combine the next 5 ingredients (all wet) using a hand mixer.
Add the wet mixture to dry and, using a spatula, mix together just until no dry ingredients left.
When the skillet is smoking hot, coat with a cooking spray or grease with a cooking oil/butter of your choice.
Measure ⅛ cup of the batter, pour it into the skillet, and cover with a lid. Cook for around 2 minutes or until the bubbles start to form on the surface and the edges become firm. Then, flip and cook for an additional 1 minute or until golden-brown on the bottom.
Repeat with the rest of the batter.
Serve while hot, topped with crushed pecans, salted caramel sauce, or other keto-friendly toppings of your choice.
Serving: 1pancake | Calories: 99kcal | Carbohydrates: 2.5g | Protein: 3g | Fat: 9g | Potassium: 67mg | Fiber: 1g | Sugar: 1g | Vitamin A: 855IU | Calcium: 53mg