Healthy Keto Pumpkin Pancakes 🎃
These delicious and healthy keto pumpkin pancakes are perfect for a low-carb breakfast. Made with pumpkin puree, almond and coconut flour, and spiced with pumpkin pie spice, they're fluffy and satisfying. Top them with a keto-friendly cream cheese or protein-packed cottage cheese icing for an extra treat!
Equipment
- Blender
- Frying Pan or Griddle
- Small Cookie Scoop or Tablespoon
Ingredients
- 4 large eggs
- 1 cup cottage cheese for extra protein and moistness, or cream cheese
- 1 cup pumpkin puree canned pure pumpkin works perfectly
- 1/4 cup unsweetened almond milk or your favorite nut milk
- 2/3 cup almond flour fine ground
- 1/3 cup coconut flour adds perfect texture, can use all almond flour if preferred
- 1 tsp vanilla extract pure vanilla for the best flavor
- 1 tsp baking powder ensure it's fresh for fluffiness
- 1/3 cup keto-friendly sweetener like erythritol or monk fruit blend
- 1.5 teaspoons pumpkin pie spice for that classic fall flavor
For the Cream Cheese Icing (Optional)
- 8 ounces cream cheese softened to room temperature
- 1/3 cup powdered keto-friendly sweetener
OR for the Protein-Packed Cottage Cheese Icing (Optional)
- 1 cup cottage cheese
- 2 tablespoons unsalted butter softened
- 1/4 cup powdered keto-friendly sweetener
- 1/2 tsp vanilla extract
Instructions
- Combine all the liquid pancake ingredients (eggs, cottage cheese, pumpkin puree, almond milk, and vanilla) in your blender first. Then, add the dry ingredients (almond flour, coconut flour, baking powder, sweetener, and pumpkin pie spice). Blend until the mixture is wonderfully smooth and creamy.
- Place a large frying pan or griddle over medium heat. Lightly mist it with cooking spray to prevent sticking.
- Using a small cookie scoop or tablespoon, drop small portions of the batter onto the preheated pan. Keep them small, like silver dollars, to ensure they cook through easily and are simple to flip.
- Cook for a few minutes until you see bubbles forming on the surface and the edges look set. Gently flip the pancakes and cook for another minute or two until golden brown and cooked through. Repeat with the remaining batter.
Make the Icing (Optional):
- For Cream Cheese Icing: In a small bowl, combine the softened cream cheese and powdered sweetener. Mix well with a spoon or whisk until smooth and creamy.
- For Cottage Cheese Icing: Blend the cottage cheese in a small food processor or rocket blender until it's silky smooth. Then, add the softened butter, powdered sweetener, and vanilla extract, and mix until everything is well combined.
- Stack your healthy pumpkin pancakes and drizzle generously with your chosen icing. Enjoy immediately!
Notes
Nutrition Information per serving: Calories: 268, Total Carbs: 10g, Net Carbs: 6g, Fats: 21g, Protein: 10g. Fiber: 4g.
Feel free to use either cream cheese or cottage cheese for the icing, or omit it if preferred. Keep pancakes small for easier cooking and flipping.
