Go Back
Homemade Keto pumpkin pancakes recipe
Print

Light & Fluffy Keto Pumpkin Pancakes Recipe

Craving low carb pumpkin pancakes? These keto pumpkin pancakesĀ are light, thick, fluffy and the perfect breakfast for fall!

Ingredients

  • 1/2 cup coconut flour
  • 1/4 cup lakanto monkfruit or Swerve
  • 2 tsp baking powder
  • 3 whole eggs
  • 4 oz cream cheese softened
  • 1/2 cup pumpkin puree
  • 1/3 cup heavy whipping cream
  • 1 tsp Vanilla Extract

Instructions

  • Mix all the ingredients in a high-speed blender or use a hand mixer to whisk in a large mixing bowl until ingredients are fully incorporated and batter has consistency.
  • Heat up an electric griddle or pan on medium-high heat. Drizzle some olive oil or add a bit of butter to heated pan.
  • Pour about 1/4 cup of batter for each pancake. Cook for roughly 3-4 minutes on each side or until golden brown. Once edges begin to bubble or are slightly golden brown, it is ready to flip.
  • Serve with a pat of butter and enjoy!