Breakfast is by far my favourite meal, and what better way to start your day than with pumpkin pancakes? Fall is here and I can't help but notice all the pumpkin spice treats hitting my Instagram feed and the aisles of Trader Joe's. I have noticed that around this time of year so many holiday-themed foods hit the shelves but most offered don't align with keto-friendly diets, which makes it difficult for some to join in on the pumpkin-spiced fun. These pancakes will have you feeling a part of the fall season but offer a keto-friendly take on the classic breakfast food. Sweetener brand In the Raw sent me some of their newest product, Monk Fruit in the Raw, to try out with a new baking recipe. Immediately I thought it would be a great alternative to use to sweeten these pancakes, and let me tell you, you wouldn't even know it's a sugar substitute. Monkfruit extract contains no calories and no carbs, which makes it a great option for a ketogenic diet.
Discovered and named by Buddhist monks, monkfruit is a vine-ripened fruit enjoyed by Asian cultures for centuries because of its natural sweetness, and, according to Eastern medicine, as a cold and digestive aid. Its delicious, light, sweet taste was a perfect addition to this recipe. Each packet has the sweetness of about two teaspoons of sugar without all of the calories. Monk Fruit in the Raw is vegan and a naturally gluten-free food that's absolutely perfect for baking or even adding to the cup of coffee you'll pair with these pancakes.
These pancakes are packed with 23.3 grams of fat, 11.9 grams of protein, and only three grams of sugar (zero grams of added sugar). They taste absolutely amazing on their own served warm, but if you want a little extra pizzazz, you can whip up some maple whipped cream. If whipped cream isn't your thing, spread a little butter on the warm cakes and drizzle with keto-friendly maple syrup for the perfect bite! This recipe yields four servings of two pancakes.
- 1 cup almond flour
3 tablespoons Monk Fruit in the Raw (divided)
1 teaspoon baking powder
2 teaspoons pumpkin pie spice
1 1/2 teaspoons ground cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon fine sea salt
1 cup organic pumpkin puree
3 large eggs
1/2 cup unsweetened vanilla almond milk
1 teaspoon vanilla
1/2 cup heavy cream
- In a medium bowl, whisk to combine almond flour, 2 tablespoons monk fruit, baking powder, spices, and salt.
- In a large bowl, whisk to combine pumpkin, eggs, milk, and vanilla. Whisk in dry ingredients.
- In a large bowl, beat cream with remaining 1 tablespoon monkfruit until whipped.
- Heat a large nonstick pan over medium heat and spray with nonstick spray. Ladle batter into skillet, using 1/4 cup per pancake. Cook until bottom of pancakes are browned, then flip and brown second side.
- Serve pancakes topped with whipped cream.
Nutrition info from Verywell for 2 pancakes:
- Breakfast/Brunch, Pancakes/Waffles
- 8 small pancakes
- Prep Time
- 15 minutes
- Cook Time
- 15 minutes
- Total Time
- 29 minutes, 59 seconds
- Calories per serving