Keto Pumpkin Pancakes | Anti-Inflammatory, Gluten-free, Dairy-free

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 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, 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

Keto Pumpkin Pancakes

Anti-Inflammatory, Gluten free pancakes perfect for fall
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Breakfast, Snack
Servings 6 pancakes

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!
Keyword anti-inflammatory, Gluten-Free, Low-Carb, nightshade-free, Sugar-Free
Laura Brigance, MS, CHC

Author: Laura Brigance, MS, CHC

Laura is a Nutrition Specialist and Certified Health Coach with a Master of Science in Nutrition. Her goal is to help women reduce inflammation, balance blood sugar, and regain natural energy with an Anti-Inflammatory Diet + Lifestyle.

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