This Pumpkin Spice Pancake Recipe makes delicious, low carb and keto friendly pumpkin pancakes with canned pumpkin and pumpkin spice. Perfect for Fall mornings! Keto, low carb
It’s October 1st so I have to talk to you about pumpkin now. Sorry but really I’m not sorry.
I’ll be the first to admit I’m all aboard the pumpkin spice wagon. Call me basic or call me smart, but I love all things pumpkin and once Fall hits I’m all about it.
Even in Southern California, where Fall often still means regular 90 degree temps, pumpkin spice still makes me feel Fall.
Fall is a state of mind, you know?
Maybe not, but that’s how it feels for me. So in honor of the first week of Fall, today I’m giving you: Pumpkin Spice Pancakes.
These pancakes have both Pumpkin Spice and canned Pumpkin in them for a delicious but not overwhelming flavor. Top it with the cream cheese frosting and you’re in for a real treat. Or just have them with good old syrup.
These pancakes are also low carb and keto friendly! So if that’s the way you eat, it definitely doesn’t have to stop you from boarding the pumpkin spice train on the way to flavor town.
Too much? Ok, you’re probably right.
Let’s just eat pancakes!
Keto Pumpkin Spice Pancakes
Description
This Pumpkin Spice Pancake Recipe makes delicious, low carb and keto friendly pumpkin pancakes with canned pumpkin and pumpkin spice. Perfect for Fall mornings! Keto, low carb
Ingredients
For pancakes:
- 1/2 cup almond flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/2 tablespoon of heavy whipping cream
- 2 tablespoons almond milk
- 1 tbsp coconut oil
- 1/4 cup canned pumpkin
- 1/4 tsp pumpkin spice
- optional Stevia to taste (if you want these a little sweeter, I don’t think it needs it)
For cream cheese icing:
- 3 tbsp cream cheese
- 1 tbsp sweetener
- 1/4 cup whipping cream
- 2 tbsp butter
- 1 tsp vanilla
- Dash of cinnamon (optional)
Instructions
- In a bowl, mix everything together until it forms a batter. If it’s too thick, add a little more almond milk or heavy cream.
- Cook in butter (or oil of choice) for about 3-5 minutes per side, until little bubbles start to appear.
- To keep warm, put in microwave or oven on lowest heat setting.
- Top with whatever your heart desires: slivered almonds, berries, homemade whip cream, syrup, peanut butter, etc.
- To make icing: add everything into a bowl and use a mixer to whip it until it’s well combined.
Notes
Notes: you will have extra icing. You can cut the recipe in half if desired but I just made extra for more pancakes.
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