Here’s our easy keto pumpkin pancakes made with coconut flour just in time for fall! These pumpkin pancakes are soft, moist and full of that delicious pumpkin flavor I know you all love! They’re so easy to make with ingredients you can find right in your pantry. Best of all, they are low carb and sugar-free!
My favorite thing about autumn is all the yummy pumpkin goodies that come with this beautiful season.
From the pumpkin latte, to the endless amounts of pumpkin desserts, I love it all. And, what better way to start off an autumn morning than pumpkin pancakes!
Since we had kids, we have become a big breakfast family. My kids wake up starving most days so I try to make breakfast a filling and nutritious meal.
As many of you know, breakfast foods can get mundane and repetitive, so I love being inspired by autumn to incorporate pumpkin into breakfast time!
My kids gobble up these pumpkin pancakes like I was feeding them ice cream for breakfast! They love it and I love that it’s gluten-free, sugar-free and overall a healthy breakfast.
Using Coconut Flour instead of traditional wheat flour makes these grain-free and low carb, while the cream cheese in this recipe creates a soft and moist pancake that I’m sure you’ll love!
Also by using a food processor, it makes these the easiest pumpkin pancakes you will ever make!.
We enjoy these pancakes with a dollop of whipped cream and/or with my favorite low-carb/keto friendly maple syrup from Choc Zero. But since they’re so full of delicious pumpkin flavor, they’re perfect just as they are!
Now, what are you waiting for? Let’s get pancaking!
Prepping Time 3M
Cooking Time 6M
Total Time 9M
Net Carb/Pancake ~3g
Servings 4 Pancakes
Ingredients
- 4 tsp Coconut Flour
- 2 1/2 tbsp Monkfruit Erythritol Blend
- 1/2 tsp Baking Powder
- 2 Egg (room temp)
- 2 oz Cream Cheese (room temp)
- 1 tsp Vanilla Extract
- 2 tbsp Canned Pumpkin
- 1/2 tsp Pumpkin Spice
Directions
1) Gather all the ingredients. Note – For quick room temperature eggs, submerge egg in warm water for 3-5 min. For quick room temperature cream cheese, take amount needed and microwave for 10-15 sec.
2) Pre-heat pancake iron.
3) In food processor, add Coconut Flour, Monkfruit Erythritol Blend, Baking Powder, eggs, cream cheese, Vanilla Extract, canned pumpkin puree, pumpkin spice and lightly pulse until combined.
4) Pour batter into pancake iron and cook for 3-4 min until browned to liking. Top with your favorite low-carb/keto syrup or whip cream!
Hope you enjoy your easy keto pumpkin pancakes with coconut flour base!
If you’re looking for other recipe ideas, be sure to check out our growing Recipe Index full of Asian inspired recipes!
Join us on Facebook to be part of our interactive discussions & recipe requests and follow us on Instagram, Pinterest, or subscribe to our New Recipe Notification and be the first to know when we post a new recipe!
Keto Low Pumpkin Pancakes
Ingredients
- 4 tsp Coconut Flour
- 2 1/2 tbsp Monkfruit Erythritol Blend
- 1/2 tsp Baking Powder
- 2 Egg room temp
- 2 oz Cream Cheese room temp
- 1 tsp Vanilla Extract
- 2 tbsp Canned Pumpkin
- 1/2 tsp Pumpkin Spice
Instructions
- Gather all the ingredients. Note – For quick room temperature eggs, submerge egg in warm water for 3-5 min. For quick room temperature cream cheese, take amount needed and microwave for 10-15 sec.
- Pre-heat pancake iron.
- In food processor, add Coconut Flour, Monkfruit Erythritol Blend, baking powder, eggs, cream cheese, vanilla extract, canned pumpkin puree, pumpkin spice and lightly pulse until combined.
- Pour batter into pancake iron and cook for 3-4 min until browned to liking. Top with your favorite low-carb/keto syrup!
Video
Nutrition
*This page contains affiliate marketing links*
I made these for the first time this Thanksgiving morning. I cooked them in a pan. There was only enough to make mini pancakes but that’s just fine. I will double recipe next time and make waffles in Dash waffle iron. This one of the first keto/low carb recipes that actually worked out! Thank you. Truly good!
So glad to hear you liked them! Hope you have a Happy Thanksgiving!
I don’t usually make comments on recipes but I had to because this is just too good! I would’ve never guessed this is low carb because of how amazing it tastes… I’ve already made it 3 times! For stovetop I was able to make 4 but with my waffle maker I was able to squeeze in 6! Would recommend to everyone it was so so good and really easy to make.
Hi Haven! Thanks for leaving a comment and really glad that you liked this pumpkin recipe! Make sure to check out the other keto pancake/chaffle recipes too!