Enjoy delicious Keto Pumpkin Pancakes, gluten-free and made without almond flour, served with our irresistible whipped pumpkin butter!
Deliciously Fluffy and Perfect for Fall!
For those looking to indulge in a delicious low-carb treat this fall, Keto Pumpkin Pancakes offer a delightful option that is both gluten-free and free from almond flour. These pancakes are light and fluffy, closely resembling the texture of traditional pancakes. The recipe begins with blending essential dry ingredients such as vanilla whey protein isolate, coconut flour, baking powder, salt, xanthan gum, granular monk fruit sweetener, cinnamon, and pumpkin pie spice. The dry mix is then combined with wet ingredients, which include egg yolks, pumpkin puree, cooled melted butter, and pumpkin pie extract. A key element is whipping egg whites to stiff peaks, which adds to the fluffiness of the pancakes when folded into the batter.
These pancakes are cooked on a low to medium temperature and require a lid to steam the tops, ensuring they are cooked thoroughly without becoming overly dry. The recipe yields eight pancakes, with each one containing only 58 calories, making them an excellent choice for those following a keto diet. Additionally, a special whipped pumpkin butter complements the pancakes perfectly. This butter is made by squeezing out excess liquid from pumpkin puree, mixing it with softened butter, powdered monk fruit sweetener, and a pinch of salt until smooth and creamy. The combination of flavors truly enhances the pumpkin experience, making it a must-try for pumpkin enthusiasts.
Delight in Fluffy Fall Flavors: Gluten-Free Pumpkin Pancakes with a Whipped Twist!
Hi welcome to low carb spin I’m Karen and I’m theres well teres promised me some delicious keto pumpkin pancakes I’m so excited I’m going to head over there now you better have some coffee ready for me I am ready come on over I have a surprise for theres to I came up with a pumpkin whipped butter.
Really easy to do let’s bring bring it over it’s going to taste great on top of those pancakes we’re going to start out with using a cheesecloth and it’s really the best way or if you have a regular a thin kitchen towel you’ll be surprised at how much liquid is in pumpkin puree I was shocked so we’re going to squeeze this through the.
Cheesecloth really tight we want to make a pulp a really thick almost like Play-Doh and for me doing this I want to say this is going to reduce I used a half a cup of pumpin pumpkin puree and when you squeeze out all the water it comes to just 1/4 cup of pumpkin and that’s what we’re going.
To use yikes now that the cleanup is all done we’re going to take the pumpkin out of the cheesecloth and as you can see we have a nice bunch of Pulp and you can just you know scrape the excess out look at all the liquid so you don’t need to get that much liquid again now we’re going to put the pumpkin puree just into.
Any kind of container I’m going to use end up using the stick blender I have softened butter eight tablespoons of butter get that all in we’re going to sweeten it with some powdered monk fruit and it will blend really nicely this way you don’t have to use syrup when you’re M when you’re.
Having pancakes because the butter kind of sweetens it you know but sometimes I like both in goes the powdered sweetener and then we’re just going to do a little dash of Redmonds because Salt’s a little enhancer there you’re going to get uh a nice pretty orange color and you just want to keep going till it’s Blended together until smooth Yum Yum Yum look.
At that it just smells so pumpkiny you can add any type of spices that you like you can add in extra cinnamon uh nutmeg or pumpkin pie spice even but I have a friend Annie and she said the one thing she doesn’t like about all the pumpkin spice things at this time of the season is that it’s so overpowering she’s like I like the taste of pumpkin and then all.
I taste is cinnamon or all I taste is spice so we’re leaving it plain cuz I love the taste of just pumpkin too now that we’re finished with our whipped butter the best thing that I find is to uh take it out we’re going to put it into um a scooper and always good tip grease your scooper just to.
Ensure and I basically just kind of rake it in there and we’re going to make a full mound and get this over to theres perfect well I’m on my way to Teresa’s house to get these delicious pancakes uh some people maybe don’t know but we live a probably about it minimum 45 minutes.
Away from each other in different towns so sometimes it takes us a bit to get together but I’m so excited and Teresa has to work today so she’s like get over here early so I’m still not even uh Dressed you better have coffee ready for me teres well you finally made it so let’s get started with this light and fluffy.
Pancake recipe I I cannot wait so we have a bunch of ingredients here everything you said goes into we’re going to do all the dry right here in the bowl first it’s so easy okay starting with um vanilla um whe Protein Isolate exactly and then we have some coconut flour.
Yep baking powder some salt it’s a dash dash of salt Sansom gum and monk fruit sweetener or any probably low calorie sweetener anything you want you have so are we mixing those together yeah are we adding our spices yeah so we have you wanted spice pumpkin spice that’s right it’s not going to.
Taste the same all right so we got cinnamon yum my favorite yeah and pumpkin pie spice pumpkin pie spice okay whisk all that together super simple make sure though because you want this some to get distributed evenly amongst the flour exactly just like a regular pancake mix right matter of fact when I.
Measured these out the first time I made bagged them up so like it’s just like a box MX now I just have to add the wet stuff oh you put all the ingredients in zipl B yeah exactly labeled it and then I wrote on there what I need to add just the egg the butter you know the wet ingredients so it makes it so much more simple for when you’re starving and you.
Just jump out of bed to get time right okay so next we’re going to take our let’s put this aside for a second and we’re just going to mix all of our wet stuff together in this bowl so we have the two eggs that we separated okay so looks like two egg whites there yes and these are going to be whipped with cream of tartar in a minute we get our.
Wet stuff going first aha so two egg yolks mhm and that’s uh pumpkin puree so not pumpkin pie filling just straight no sugar added yeah just the just the real stuff the real stuff okay and some melted butter not too it’s cooled off a little bit you don’t want to cook the the yolks.
Yeah that wouldn’t be good not at all good tip I probably would have just stuck it in there the first time not thinking about it and some pumpkin pie extra need to measure that out and it is uh how much do we say we’re going to use one teaspoon here we go teaspoon got all the oh that’s a half.
The one now the magnetic ones are nice but you’re trying to get them apart all right let’s go for it oh it’s clear mhm I would not have thought that I thought it would have been like brown like vanilla a little more yeah got to watch don’t cheat don’t be stingy with the.
Pumpkin pie EXT that all right well why don’t you mix that up blend that together stirring and I’m going to put my egg whites and my cream of tartar and then we’re going to start blending that up before we um oh need another special uh oh sorry and while that’s going and then we’re.
Going to mix the rest this is nice and creamy mhm it already you know it already it smells like fall in the kitchen and nothing’s cooking yet but I certainly am very hungry so yeah the traffic I know and I have construction right outside my block she does that always makes it fun okay get this side of the.
Way so what is this uh this is club soda which we’re going to add in at the end to add a little lift to the batter um I was craving pancake so bad and I went to um Alicia’s Channel and this which is keto upgrade keto upgrade I love a lot of her stuff yeah so I had the pumpkin puree already opened from another recipe I was working on and so I.
Said I am craving with all the fall stuff let’s do something pumpkin pancakes so um I took a look at her ingredients I watched her video um and then I had made some other pancakes that I really liked that were fluffy with that you fluffed up the egg whites the only problem is with those when I went to eat them they were big.
And fluffy but it was like I was eating air it wasn’t it that you know cakey texture that pancake has and all the other recipes that we’ve tried or I’ve tried are very flat so the combination of these two techniques and stuff I feel like we just got right right there I’m like I’m so excited cuz I’ve been missing pancakes.
All right so we’re going to get these whipping whipping and I will turn the sound down so 5 minutes yeah till they get stiff for sure I think that’s perfect the stiff peaks we’re going to be ready and we’re going to mix um our wet ingredients into our bowl that we already combined smells.
Yummy I can smell it already and it’s not even cooking yeah pumpkin just smells so good so I’m going to mix that it’s going to get kind of dry and pasty sticking to your your whisk kind of wait till all of the wet stuff comes off the bottom like you see.
No crumbs all right next we’re going to take our club soda I would have never thought of that and we’re going to whip that in here that Sizzle just going to fold these in we are ready for the griddle so our batter’s ready to get on.
The griddle now I have this fancy little thing you know it’s not expensive cook with that’s for sure but least I can make four even pancakes all at one time but you can do it in a pan regular pan or in a griddle or whatever you like um I’m put the heat on medium and I’m just going to use like a/4 cup measurer to kind of spoon out so.
I kind of make all of them even and I greased the pan with um the coconut avocado oil sorry Co avocado oil spray you probably can use coconut too yeah and then how long are we cooking it on each side well it’s going to take a little bit of time um I have my heat like on three out of the 10 you don’t want to cook them too fast.
Cuz you want the tops to dry and that’s the other thing what I like about um this recipe is you’re going to use a lid to cover over the top so if you were to put them on a griddle you would want to use like a pot lid just to kind of steam them because that will help the the top dry fast because you don’t want the top to be um.
Not d when you go to flip because then it’ll just get wiggly so now you’re going to cover those you have to grease that as well yes I greased the top of that and I’m just going to leave the top over there and then I’m going to keep checking for um like bubbles like a regular pancake mix would be you want to.
See little Bubbles and then you want to see drying and then you can give it a little jiggle test if it’s too jiggly you still got to wait and then you might want to check underneath with your spatula like on your first set so to make sure your you know your heat is not too high yeah that’s what I would do on any you know.
Little peek exactly so we’ll be back when these are ready to flip I am so happy you see a little oh they’re smelling yummy yep need a few more bubbles though hey can you use the same batter for making a waffle I’m so glad you asked yeah I plugged one in over here and.
We’re going to try it um I have not tried one in the waffle but maybe you have I’m not sure well I’ve made waffles in the little chuffle maker before but not with this um particular batter this particular batter that you called me over to try so yeah we’re all natural here the jammies no makeup this is lovely whose.
Idea was this again but it is breakfast you told me to hurry exactly cuz I got to go to work so we really want to just Grease the inside of your truffle maker and also the tops with some avocado spray tce actually sprayed this the spatula what what do you call this yeah spatula or no baster baster yeah I never thought.
About doing that oh I mean applying it the spray with that I always try to spray and then it gets all over your stuff and exactly good hint there girly okay let me pour the batter mine are just about ready to flip they’re getting nice and dry on top let’s see trying to really probably should do this with a different hand but.
With the chaffle maker you don’t really have you don’t want to as learned you you don’t overfill yeah I think I’m getting ready to flip mine I’m getting ready to flip I’m going to shut this so they look pretty dry they have the jiggle test I can see they’re getting a little brown around the edges I’m going to put my lid back on.
And we’re going to flip her over I don’t have one of those fancy pans but pretty cool mhm but you are the pancake connoisseur whoops one stuck this puppy better get on there there we go will that one fall down or do you need to help it I think it’ll come down it’ll come down very very good few more.
Minutes all right they are looking good nice and fluffy yummy give a little check on the bottom and there we have it I love it can you check on the CH the y how’s she looking yeah I just kind of use the spatula and scoop her off scoop her up just flip her over onto that plate oh she looks good on both sides we.
Ready let’s dig in and oh that’s lovely what you brought me yes what is that this is whipped pumpkin butter sounds delicious there you go and it is delicious now the thing is you can put it on your pancakes and just have that okay M like a spread I’m going I’m going underneath cuz I took a waffle an.
Pancake yeah I got some under there too um but we have this here so this is a great item this is called scrummy sweets pancake syrup sugar-free sugarfree you know what it’s great so our friend Cindy Dean um is uh affiliate for this and we’re going to put the link down below but she’s the one who told us about it and I so happy.
So they make other good things like caramels too so might check that out they do but I’m I’m going all in you know it’s breakfast I’m hungry these are great I’ll do a little a little y ooh and I love that when the pumpkin butter melts it’s like the butter melts out out and the pumpkin puree kind of stays on the top.
M okay see oh these are still pip and hot still pipe and hot huh it’s looking looking good there nice and fluffy mhm oh I don’t know if these are too hot to eat no they’re not these are delicious well and they’re good alone I mean I’ve eaten them with nothing on them on the go well all I can say is they’re worth the.
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