These Paleo Pumpkin Spice Pancakes are absolutely delicious! They are perfect for the cold weather, so warming with the spices used. I’ve included swaps in the recipe to make them fully keto but honestly feel free to enjoy as is because, with the serving sizes, you will not be thrown out of ketosis if you stick to your portion.
Admittedly, that may be hard because they’re super yummy. This is a bit of a lazy keto recipe if you will. It uses real honey and real maple syrup but the easy swap for that is to use this “keto honey” made from tapioca flour that tops out at 4g of net carbs per tablespoon or this maple-flavored syrup made from liquid vegetable starch that contains only 1g net carb per tablespoon.
Win-win for you! You get to enjoy this delicious Pumpkin Spice Pancake recipe without any guilt from added sugar. These paleo pancakes are topped with bananas which are not ketogenic-friendly, though you may get away with having just three slices as shown in the image.
What you can do instead is to top your keto pancakes with berries. Blueberries would be best though a strawberry will work too. Voila, you’ve just made this pancake recipe completely keto-friendly.
As is, the serving size is 2-3 pancakes with 411 calories and 8g net carbs. Maybe you can fit that in your diet, maybe you’ll want to make the swaps to get that figure down even more. That’s up to you. I know I miss bananas so I have them this way from time to time, just not a whole banana but a couple of thin slices over my keto pancakes.
Head over to my keto grocery list to grab links for my favorite almond flour, coconut flour and other staples listed in this recipe.
Paleo Pumpkin Spice Pancakes
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Paleo Pumpkin Spice Pancakes (with Keto Swaps)
Make these Pumpkin Pancakes during the holidays for a warm and comforting meal any time of day.
- 6 large eggs
- ⅔ cup pure pumpkin puree
- 2 tbsp honey
- ½ cup almond flour
- ½ cup coconut flour
- 1½ tsp baking powder
- 1 tbsp pumpkin pie spice
- ⅛ tsp sea salt
- 3 tbsp coconut oil (divided)
- 1 large banana (sliced thinly)
- ⅓ cup pecans (chopped)
- maple syrup (to drizzle)
In a large mixing bowl, whisk the eggs, pumpkin puree, and honey until thoroughly combined.
In a separate bowl, combine the almond flour, coconut flour, baking powder, pumpkin pie spice, and salt.
Add the dry ingredients to the bowl with the egg mixture and gently fold the two together until blended.
Heat one tablespoon coconut oil in a large non-stick pan or griddle over medium heat. Once hot, spoon 2-3 tablespoons per pancake and cook for 3 minutes on the first side, then flip and cook for another 2-3 minutes on the other side. Repeat this process with remaining coconut oil and pancake batter.
To serve, stack 2-3 pancakes per serving and top with sliced bananas, chopped pecans, and a drizzle of maple syrup, if desired. Enjoy!
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