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Healthy Low Carb Pumpkin Pancakes

Stack of healthy low carb pumpkin pancakes topped with butter and maple syrup on a white plate.
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Fluffy, nutrient-rich, and low in carbs, these healthy low carb pumpkin pancakes are the perfect keto-friendly and gluten-free breakfast for cozy fall mornings.

Ingredients

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  • 1 cup fine ground almond flour
  • 4 large whole eggs
  • 1/2 cup pumpkin puree
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 2 teaspoons pure liquid stevia
  • 2 tablespoons oil for cooking (approximate)
  • Butter for topping (optional)

Instructions

  1. In a medium mixing bowl, combine almond flour, eggs, pumpkin puree, cinnamon, baking powder, and stevia.
  2. Whisk thoroughly until the batter is smooth and thick. Optional: add 1 tbsp almond milk to thin if desired.
  3. Heat a skillet over medium-low heat and grease it with oil.
  4. Spoon a generous 1/3 cup of batter onto the skillet and gently spread it into a round shape.
  5. Cook each pancake for 3–4 minutes on one side or until bubbles form and edges are firm.
  6. Flip and cook for another 2–3 minutes until both sides are golden brown.
  7. Serve hot with butter or sugar-free syrup and optional low carb toppings.

Notes

  • Batter will be thick and may require spreading with a spoon.
  • Do not overcrowd the skillet to ensure even cooking.
  • Store leftovers in the fridge for 5 days or freeze for up to 2 months.
  • Reheat in a toaster or skillet for best results.

Nutrition

Find it online: https://recipeeasily.com/healthy-low-carb-pumpkin-pancakes/