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side view of low carb pumpkin pancakes

Keto Pumpkin Pancakes

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 6 Pancakes
Calories 96kcal

Ingredients

Instructions

  • Place all ingredients (except butter) in a blender, in the order listed above.
  • Blend until ingredients are thoroughly combined — I usually stop my blender halfway through to scrape the sides, the dry ingredients like to stick in the corners and under the blade.
  • In a large nonstick skillet, melt a thin layer of butter over medium heat.
  • Pour the batter into your pan. I pour my pancakes one at a time in the center to keep them pretty!
  • Cook for about 3-4 minutes, or until your pancakes flip easily.
  • Flip to cook the other side. This side usually cooks a little faster, about 2 minutes. Your pancakes are done when they’re golden brown and cooked through.
  • Place on a plate and continue cooking the rest of the batter.
  • Serve warm and enjoy!

Notes

  • Almond Flour. Using fine-grained almond flour will yield the most "flour-like" results. My favorite brands are Bob's Red Mill, Trader Joe's, or Costco brands. 
  • Lakanto, Swerve, or Erythritol. I stick to Lakanto and Swerve which are a 1:1 swap with traditional sugar. If using a different brand of Erythritol, keep in mind it's 70% as sweet as sugar, so you may need to add more to taste.
  • Nutritional information is based on 1 pancake if you make 6 pancakes from the batter:

Nutrition

Calories: 96kcal | Carbohydrates: 4g | Protein: 8g | Fat: 6g | Cholesterol: 62mg | Fiber: 1g | Sugar: 1g | Net Carbs: 3g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com