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, grab that recipe HERE.
If you want MORE anti-inflammatory seasonal fall recipes, check out my Fall Freestyle Meal Prep Session where I grabbed random fall produce to make 4+ anti-inflammatory meals with NO meal plan in place!
Keto Pumpkin Pancakes
- 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
- 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!