Keto Pumpkin Pancakes With Coconut Flour

Sharing is caring!

Last Updated on July 28, 2023 by Toya

See how to make these fluffy keto pumpkin pancakes with coconut flour that only contain 2.4 grams of net carbs per serving! These gluten free pancakes are so easy to make and taste amazing!

Is pumpkin keto friendly?

Pumpkin, unlike many other winter squash varieties like acorn squash and butternut squash, pumpkin is low enough in carbs to be considered keto friendly. For example, in every 1/2 cup of pumpkin (120g) there are 5 grams of net carbs.

Of course, you need to pay attention to your portions as the carbs can add up if you eat large quantities.

Keto Pumpkin Pancakes With Coconut Flour

These low-carb pumpkin pancakes are made with coconut flour and delicious pumpkin puree.

They are the perfect fall recipe and ideal for anyone following a low-carb diet.

Also, although many people believe that pancakes made with coconut flour are dry, this recipe, as well as my other keto coconut flour pancakes aren’t dry at all. In fact, the pumpkin puree in these will give enough moisture to really improve the texture of the pancakes.

Speaking about the texture, these pancakes are super fluffy and soft. And, you can play with the level of sweetness of the pancakes as you desire by adding your own low carb sweetener into the batter or leaving it out (like I did), and later serving the pancakes with some keto syrup. It is completely up to you.

The pumpkin in this recipe is quite noticeable, but not overpowering. All the aromas are well-balanced, so you will get hints of pumpkin, hints of coconut flour, and hints of cinnamon. And, if you prefer, instead of cinnamon you can use some of this pumpkin pie spice mix without allspice or some other warm spice that you like.

Is this a recipe for 3 ingredient keto pumpkin pancakes?

Unfortunately, it is not. This is a simple pumpkin pancake recipe made using 7 ingredients. These low carb pumpkin pancakes are worth making though and you should definitely give them a try. 

Tips for great coconut flour pumpkin pancakes

• Make sure you whisk the ingredients really well.
• Also, cook each pancake over medium heat so it all develops nicely. The first batch of these pancakes was cooked over medium-high and turned out pretty flat. So, in order to get fluffy pancakes, this batch was cooked on medium and got some nice bubbles which gave better results. 
• I use cinnamon in this recipe, but you can also use some mixed spice substitutes too.

Ingredients to make pumpkin pancakes

• ¼ cup coconut flour
• ½ tsp baking powder
• ½ tsp cinnamon or a cinnamon alternative like pumpkin pie spice mix
• 3 eggs
• ¼ cup pumpkin puree
• 3 tbsp almond milk, unsweetened
• 1 tbsp melted coconut oil or butter, optional

How to make keto pumpkin pancakes

Gather all your pumpkin pancake ingredients in one place.  

In a bowl, beat eggs, pumpkin puree, and almond milk. If using any kind of oil or butter add it in at this point.

Fold in coconut flour, baking powder, and cinnamon. Stir well until combined.

Heat a non-stick skillet over medium-high heat and drop 3 tbsp of the batter onto the skillet making a 4-inch circle.

Cook the pancakes for 1 ½ minutes. Flip and cook for another minute until the keto pumpkin batter is all done. 

Serve warm, with some keto-approved syrup.

How to make vegan pumpkin pancakes

To make these keto vegan pumpkin pancakes, simply replace the eggs with a simple ‘flax egg’. To make, mix 3 tablespoons of ground flaxseeds with 9 tablespoons until well combined. I also have some other great egg substitutes that work in pancakes worth checking out here.

Also, leave out the optional butter and instead replace it with coconut oil.

How to store  

Allow these coconut flour pumpkin pancakes to come to room temperature. Place in a large container, with a piece of parchment paper between each. Best stored in a fridge for up to 2 days. To reheat warm in a microwave for 1 minute.

Can these pumpkin pancakes be frozen?

Yes, you can store these in the freezer for up to a month. Simply allow to cool, place in a large airtight container, with pieces of parchment between each, and leave for up to a month. To reheat, place in a microwave for 2 minutes.

Recipe variations:

• Instead of coconut flour, you can use almond flour for this recipe. You can use the same amount of almond flour, but switch out the large egg with a small one. 
• You can add 2 tbsp of a keto sweetener of choice into the batter or leave it out. This way you will get pancakes with a mild sweetness (coming from the rest of the ingredients) which you can pair with bacon or sweeten according to your desired preference.
• Speaking about spices, you can use just cinnamon, or go with pumpkin pie spice, or a desired mixture like this homemade allspice.

If you enjoy these pumpkin pancakes, you’ll also love these easy keto pumpkin cookies! 

More keto pancakes

• Keto chocolate chip pancakes
• Keto strawberry pancakes