EASY KETO PUMPKIN PANCAKES - the perfect healthy fall breakfast!
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These easy Keto Pumpkin Pancakes are soft and fluffy, with just the right balance of pumpkin and spices. 3g net carbs per serving.
????️ Printable Keto Pumpkin Pancake Recipe:
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Tips on using Keto Sweeteners:
Baking with Coconut Flour:
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Easy Keto Breakfasts:
► PRODUCTS USED:
Coconut flour:
Swerve Brown:
Whey Protein Isolate:
Pumpkin Pie Spice:
Allulose Maple Syrup:
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► CHAPTERS
0:00 Intro
1:17 Whisk the wet ingredients
1:58 Measuring out coconut flour
2:30 Add the dry ingredients
3:23 Cook the first side
4:10 Flip the keto pumpkin pancakes
4:27 Taste test
#ketopancakes #easyketorecipe #pumpkinpancakes
Pancakes with the Perfect Fall Twist: Pumpkin Pancakes
These Pumpkin Pancakes are thick, fluffy, and perfectly spiced! The ideal fall breakfast food, my pumpkin pancake recipe takes only 20 minutes to make with a few simple ingredients.
Recipe:
Ingredients
4 Tablespoons unsalted butter, melted (56g)
2 cups all-purpose flour (250g)
⅓ cup light brown sugar, firmly packed (65g)
1 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon table salt
2 teaspoons ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon ground allspice
1 ½ cups whole milk (355ml)
1 cup canned pumpkin puree (this should be 100% pumpkin puree and not “pumpkin pie filling”) (225g)
2 large eggs
2 teaspoons vanilla extract
Baking spray, cooking oil, or butter for greasing the pan
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Mixing bowls (Affiliate Link):
Instructions
00:00 Introduction
00:27 Melt butter first and set aside so it has time to cool.
00:39 In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice until well-combined and any clumps from the brown sugar are broken up.
01:18 In a separate bowl, whisk together milk, pumpkin puree, eggs, and vanilla extract until thoroughly combined.
01:59 Drizzle the melted, slightly cooled butter into the milk mixture, whisking to combine.
02:17 Pour the milk mixture into the dry ingredients and use a spatula to gently fold the ingredients together until just combined (don’t over-mix or pancakes will be dense and rubbery).
02:49 Set batter aside and lightly spray a skillet with cooking spray or lightly brush the pan with a bit of canola or vegetable oil (or you may use about half a tablespoon of butter). Turn stovetop heat to medium and allow the skillet to heat for several minutes or until you can feel the heat radiating from the pan when you hover your hand several inches above the surface.
03:20 Scoop pancake batter (I do about ½-⅔ cup but you can make the pancakes any size you’d like!) into the center of the skillet and, if it’s forming a mound in the center, use a spoon to gently spread the batter so you have an even layer (this helps the pancake to cook evenly, otherwise you’ll have a thick center that will be slightly under-baked).
03:55 Cook until the edges begin to appear cooked through and bubbles that form in the batter begin to burst. Carefully flip the pancake and continue to cook until the other side is golden brown and pancake is cooked through (you can use a knife to check that the center of the pancake is dry).
04:30 Remove to a plate and repeat until all batter is used -- Re-spray or brush the pan with oil between each pancake.
04:52 Serve pancakes fresh and warm, topped with butter, whipped cream, and maple syrup!
Notes
Leftover Batter
Leftover pancake batter may be stored, covered, in the refrigerator for up to two days. Pancakes generally cook up a bit flatter after 24 hours, and please note that the pumpkin spice flavors intensify as the batter sits in the fridge.
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Making Lukes Pumpkin Pancakes from Gilmore Girls ????????????
Luke’s pumpkin pancakes from Gilmore girls.
#fallrecipes #gilmoregirls #autumn #pumpkin #shorts #cookingshorts
First Watch Restaurants shares recipe for Pumpkin Pancakes
Pumpkin pancakes are perfect any time of the year, but especially in the Fall season. Lauren Fohlen from First Watch Restaurants showed Fox 8's Kristi Capel how the addition of oats, cornmeal and different seeds can elevate the flavor in an already delicious recipe.
Pumpkin Pancakes
2 cups all-purpose flour
1/2 cup granulated sugar
1 tsp baking soda
1/4 cup rolled oats
1 1/2 tsp cornmeal
1 1/2 tsp flax seeds
1 tsp sesame seeds
3 eggs, whipped
1/2 cup half & half
1/2 cup evaporated milk
1/4 cup water
1/2 cup butter, melted and cooled to room temperature
1 cup pumpkin puree
1 tbs pumpkin pie spice
Instructions:
In a medium bowl, whisk together flour, sugar, baking soda, baking powder, oats, cornmeal, flax seeds and sesame seeds until blended.
In a separate, large mixing bowl; whisk together eggs, half & half, evaporated milk and water until blended.
Slowly pour dry ingredients into wet ingredients while whisking constantly. Batter will be thick.
Add melted, room temperature butter last, whisking until ingredients are thoroughly combined.
Combine pumpkin puree and pumpkin pie spice in a large stainless bowl. Mix well with a wire whisk until evenly incorporated.
Fold in Multigrain Pancake Batter.
Pour about 1/4 cup batter per pancake onto a 375 degree preheated griddle.
Cook for about 1 to 1 ½ minutes per side or until done.
Turn once using the around the world method.
When second side is cooked, flip back and serve with a scoop of whipped butter and warm syrup.
Pumpkin Spice Soufflé Pancakes Recipe!
The pumpkin spice soufflé pancakes might just be the perfect fall breakfast or a snack, fluffy & delicious!
[Mixture Ingredients]
2 egg yellows
60g cake flour
1 tbsp milk
1 tsp honey
1/2 tsp baking powder
1 tsp pumpkin spice
1 tbsp pumpkin puree
[Meringue Ingredients]
3 egg whites
2 tbsp sugar
[Toppings]
Pumpkin spice
Butter
Maple syrup
1. Separate eggs into 3 whites & 2 yellows.
2. Mix the yellows with the above ingredients.
3. Make meringue by mixing and gradually adding sugar. It's ready when you can spike it up and doesn't fall out when upside down.
4. Add ~1/3 of meringue into mixture, mix evenly, pour back into meringue.
5. Gently mix it up until it's all even.
6. Heat pan to low heat, coat in oil.
7. Pour 1 scoop per pancake, add water, close lid.
8. Steam for total of ~8 minutes (can vary), adding more mixture at the 2 & 4 minute mark to get the optimal thickness.
9. Flip them over, add more water, steam for ~4 minutes.
10. Stack them up, add the toppings, enjoy!
#cooking #recipe #pancake
Breakfast Idea for Fall: Pumpkin Pancakes???? #glutenfree #breakfastideas #breakfastrecipe #pancakes
The Best Pumpkin Pancakes (gluten-free & dairy-free)???? These pancakes are super soft and delicious! They are a perfect breakfast idea for fall???? I used homemade pumpkin puree made of fresh pumpkins in this hence the more yellow color☺️ If you aren’t coeliac/intolerant to gluten/IBS sufferer, you can of course use wheat flour in this recipe????
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This recipe makes 2 servings
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Ingredients:
1 egg
1/2 cup pumpkin puree (120 ml)
3/4 cup almond milk (180 ml)
1 tablespoon olive oil
1 tablespoon maple syrup
1 cup all purpose gluten-free flour mix (240 ml)
2 teaspoons baking powder
1 1/2 teaspoon pumpkin spice
pinch of salt
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1. Mix the wet ingredients together
2. Add the dry ingredients, whisk until combined
3. Cook the pancakes on a lightly greased pan for a few minutes on each side
4. Serve with Greek yogurt and maple syrup, for example!
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#glutenfree #pancakes #breakfastideas