Low Carb & Guilt Free Pumpkin Pancakes Recipe

Name: Low Carb & Guilt Free Pumpkin Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup almond flour, sifted; ¼ teaspoon salt; 1 tablespoon powdered stevia (recommend Truvia powder); ¼ teaspoon ground cinnamon; ¼ teaspoon ground allspice; ¼ teaspoon ground ginger; ⅛ teaspoon ground cloves; ⅛ teaspoon nutmeg; 3 egg whites; 2 tablespoons grapeseed oil; ¼ cup sparkling water or ¼ cup club soda; ½ cup canned pumpkin

Servings: persons

1 cup almond flour, sifted
¼ teaspoon salt
1 tablespoon powdered stevia (recommend Truvia powder)
¼ teaspoon ground cinnamon
¼ teaspoon ground allspice
¼ teaspoon ground ginger
⅛ teaspoon ground cloves
⅛ teaspoon nutmeg
3 egg whites
2 tablespoons grapeseed oil
¼ cup sparkling water or ¼ cup club soda
½ cup canned pumpkin

1
Heat a griddle or pan to 325 degrees Fahrenheit.
2
In a large bowl, sift together the almond flour, salt, stevia, ground cinnamon, allspice, ginger, cloves and nutmeg.
3
Gently whisk until combined and set aside.
4
In another bowl, whisk together the egg whites, grapeseed oil, sparkling water or club soda and the canned pumpkin until combined.
5
Slowly whisk the dry ingredients into the wet until no lumps remain and you have a smooth batter.
6
Chef's Note: I like to pour the batter into a container that has a spout or a squeeze bottle that is large enough to hold the batter.
7
This will make it super easy to clean up and help you shape the perfect pancake.
8
Pour the pancake batter onto the griddle into 2-3 inch circles and allow to cook until the sides begin to bubble and the bottom turns a golden brown color.
9
Using a large spatula, turn the pancakes over and allow the second side to turn a golden brown color.
10
Turn onto a plate and serve immediately with your favorite warmed sugar-free maple syrup and enjoy.

460

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup almond flour, sifted, ¼ teaspoon salt, 1 tablespoon powdered stevia (recommend Truvia powder), ¼ teaspoon ground cinnamon, and more.

Yes, Low Carb & Guilt Free Pumpkin Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Low Carb & Guilt Free Pumpkin Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions