Keto Pumpkin Pancakes

Fill your stomach with these keto pumpkin pancakes made with coconut flour, eggs, pumpkin puree, coconut milk and vanilla extract. Having only 4.2 grams of net carbs for a pancake, swapping wheat flour with coconut flour and using pumpkin puree, these are friendly to low-carb, gluten-free and paleo eaters. Let’s find out the recipe!


Recipe For Keto Pumpkin Pancakes

Keto-Pumpkin-Pancakes feature

  • Prep Time10 min
  • Cook Time20 min
  • Total Time30 min
  • Serving Size16
  • Energy221 cal


  • 1/2 cup coconut flour
  • 6 large eggs
  • 1/2 cup pumpkin puree
  • 1/2 to 3/4 cup unsweetened coconut milk, almond milk, or cashew milk
  • 1/4 cup vanilla egg white protein powder
  • 1/4 cup Swerve sweetener
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 tsp ginger
  • 1/4 tsp cloves
  • 3 tbsp coconut oil melted
  • 1/2 tsp vanilla extract
  • Coconut oil for the pan


1In a large bowl, combine coconut flour, protein powder, sweetener, baking powder, cinnamon, salt, ginger, and cloves. Mix well.2Add eggs, pumpkin puree, melted coconut oil, 1/2 cup coconut milk and vanilla extract to the bowl. Whisk until smooth. Add more some milk if needed.3Heat a large skillet over medium high heat and add a little coconut oil. Once oil is melted, scoop two heaping tablespoons of batter onto skillet and spread into a 4 inch circle. 4Cook until bottom is golden brown and top is set around the edges. Flip carefully and continue to cook until the other side is golden brown. Repeat until no batter remains.
If you do not have coconut flour, you almond flour instead. It still keeps track on your keto diet. Serve it with some honey if you like.


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