Cooking breakfast for everyone on the weekends is one of my husband’s favorite things to do. And this is seriously one of my favorite anti inflammatory breakfasts for fall.
Because how can you beat pancakes and pumpkin?
And since we’re on a mission to control our blood sugar levels, we’re doing it with an anti-inflammatory keto version of pumpkin pancakes that you’re gonna love!
One thing I wanna highlight for these keto pumpkin pancakes is that they’ve got a good amount of protein in them.
What we’ve found in our house is that the kids tend to veer more towards carbs in the morning, so if I use a higher protein recipe, they’re getting a better balanced meal that leads to less blood sugar spikes (and crashes) and keeps us full longer.
But the norm to accomplish this is to use a protein powder. Instead, I like to use egg white powder for that extra protein. (This trick also keeps it dairy-free.)
Also, if you don’t have pumpkin pie spice mix, you can grab that recipe HERE.
Things to note
One thing to note is that you can store these in the fridge if you have leftovers, and I’ve even frozen them to have for anti-inflammatory breakfast and snacks!
Eating for your health shouldn’t mean skipping breakfast or flavor. These pumpkin pancakes prove you can do both — deliciously.
My free Anti-Inflammatory Diet Quick-Start Guide shows you exactly how to get started with blood-sugar-balancing meals like this one.
✨ Download your free Quick-Start Guide and make your mornings both cozy and anti-inflammatory.
Keto Pumpkin Pancakes
Anti-Inflammatory, Gluten free pancakes perfect for fall
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 6 pancakes 1x
- Category: Breakfast, Snack
Ingredients
- 2 eggs
- 1/4 cup pumpkin puree
- 1/2 cup almond flour
- 1/4 cup egg white powder
- 1 TBSP pumpkin pie spice
- 1/4 tsp salt
- 2 TBSP erythritol (or other granulated sugar-free natural sweetener)
- 2 TBSP water
- 1 TBSP avocado oil (to cook pancakes)
Instructions
- Place all ingredients except avocado oil in a blender; blend until combined- stopping halfway through to scrape the edges down.
- Heat a large nonstick skillet to medium. Add avocado oil.
- Pour batter into pan, trying to keep it equal to serving size.
- Cook 3-4 minutes, flip and cook about 2 minutes until golden brown.
- Serve warm. Enjoy!
