Nutrition Facts
Keto Pumpkin Pancakes
Amount Per Serving (3 pancakes)
Calories 282 Calories from Fat 135
% Daily Value*
Total Fat 15g 11%
Saturated Fat 9g 45%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 221mg 74%
Sodium 230mg 10%
Potassium 212mg 5%
Total Carbohydrates 22g 14%
Dietary Fiber 6g 15%
Sugars 9g
Protein 11g 8%
Vitamin A 187%
Vitamin C 11%
Calcium 9%
Iron 13%
* Percent Daily Values are based on a 2000 calorie diet.

Keto Pumpkin Pancakes

Fluffy, sugar free and gluten free, these healthy Pumpkin Pancakes are nutrient dense to start your day right! Check out the macro nutrients! Only 9 ingredients and ready in 20 minutes. Keto too.? thegestationaldiabetic.com
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Author -- Traci
Fluffy, sugar free and gluten free, these healthy Pumpkin Pancakes are nutrient dense to start your day right! Check out the macro nutrients! Only 9 ingredients and ready in 20 minutes. Keto too.?
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
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Choose the number of servings 1 serving

Ingredients

Mash

  • 1 oz Banana about 2 inches of banana
  • 1 oz Cream Cheese (full fat) oz marked on package
  • 5 Tbsps Pumpkin Puree

Beat

  • 1/2 t Vanilla Extract
  • 1 each Egg, large

Mix

  • 1 Tbsp Coconut Flour
  • 3/4 t Cinnamon
  • 1/4 t All Spice optional
  • 1/2 t Baking Powder

Instructions

Mash

  • Heat the skillet on a medium low heat.
  • Mash the banana, cream cheese and pumpkin puree in a bowl with a fork. Small lumps are OK.

Beat

  • Add the vanilla and egg and beat until well combined.

Mix

  • Add all of the dry ingredients and mix well.
  • Pour the batter into the skillet. Makes 3 pancakes using about 1/3 cup of batter for each.
  • The tops will bubble similar to regular pancake batter. Let them cook a little longer until you see the edges of the top begin to cook. Flip and cook up to two minutes. The trick is low and slow. Total cook time is 10 minutes or less.

Notes

Equipment: Bowl, fork, skillet.
Replace the coconut flour with 1/2 cup of any other flour.
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