The Best Fluffy Pumpkin Pancakes – Keto, Low Carb and Gluten Free

pumpkin pancake
  • Prep Time
    60-90 Mins
  • Cook Time
    15 Mins
  • Serving
    3
  • View
    1,019

The Best Fluffy Pumpkin Pancakes

These are really the best Pumpkin Pancakes you can eat. Why? Because these pancakes are not just Pumpkin flavored puffs from flour with pumpkin spice, but made with real pumpkin gut and these also contain all the important nutrients and real flavors from the pumpkin.

This recipe idea I’ve figured out from the banana pancake, where a banana had to be mixed with two eggs and fried. However, the pumpkin pancake recipe had to be shaped a bit because the pumpkin gut was raw too wet and wasn’t as floury as the banana. That’s why we need to roast the pumpkin first so that the excess moisture leaves it, and leaves for us only the creamy fiber

However, to achieve the perfect pancake texture, it was even necessary to add a little flour with baking powder to the eggs and pumpkin puree mix. I used a mixture of keto-accepted, gluten-free almond and coconut flours.

Why Super-food is Pumpkin?

“Super-food” usually is a trendy marketing term for foods that have high nutritional value, such as packing tons of vitamins and minerals (from LiveScience). Due to its health benefits, pumpkin is considered a super-food.

The wonderful orange color of pumpkins, much like carrots, comes from beta-carotene, and your body converts the beta-carotene into vitamin A, which is important for eyes health. One cup of pumpkin makes up over 200 % of the recommended daily intake of vitamin A.  Beta-carotene also helps for skin, as it can hamper skin-damaging UV rays (from CareSpot).

Pumpkin is also an excellent source of vitamin C, which is important for strengthening the immune system and fighting infections. One cup of pumpkin makes up 19 percent of the recommended daily amount (from Well&Good).

The high magnesium content of pumpkin is important for muscle regulation as well as regulation of the nervous system. A cup of pumpkin provides nearly 15 percent of the recommended daily intake.

Pumpkins are also an excellent source of potassium. (Pumpkins contain more potassium than bananas!) Potassium is needed by the body for muscle contraction, digestion, and healthy blood pressure. One cup of pumpkin contains more than 500 milligrams of potassium (from Mashed).

Is Pumpkin Keto?

So, the Pumpkin is an extremely rich natural source of nutrients, and last but not least, it has a very low carbohydrate content. 100 grams of pumpkin contains only 7 g of carbohydrates, of which 0.5 g is fiber and only 2.8 g is sugar. (from Wikipedia
 
Therefore, it is especially recommended for those living on the Keto diet, which can be prepared in many ways, even for cream soup, dessert, such as pumpkin pie, pumpkin cookies. Or even pumpkin seeds ground into flour can be used in low-carb, keto, gluten free recipes.

Have you tried this recipe?

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More Own Keto Pumpkin Inspired Recipes

Ingredients

Pumpkin Pancake

For Serving

Nutrition

Per Serving: 4 pancakes

  • Daily Value*
  • Calories: 760
    38 %
  • Fat: 68.6 g
    41.6 %
  • Sodium: 208 mg
    9 %
  • Carbohydrate: 24 g
    60 %
  • Fiber: 6.3 g
    25.4 %
  • Sugar: 10.1 g
    25 %
  • Protein: 20.2 g
    27 %

Directions

In pumpkin season you should not miss this delicious and tasty pumpkin dessert, it will be a favorite of young and old.

Step 1

Cut the pumpkin into larger pieces and bake in the oven at 380-400 F (190-200 C) for 60-90 minutes.

Step 2

Peel a chilled pumpkin and cut it into small cubes.

Step 3

Put the diced pumpkin in a deep bowl, add the eggs, and all the ingredients.

Step 4

Blend with a stick mixer.

Step 5

Start warming the pancake oven pan.

Step 6

Grease the pan with coconut oil.

Step 7

Pour a small ladle of pancake mass into the pancake oven and bake on one side.

Step 8

When one side is baked, turn over and bake the other side as well. I used another Teflon pan for this and just rolled it over from the cast iron pan to the preheated Teflon pan.

Step 9

Serve the pancakes with whipped cream, keto pumpkin jam and roasted walnuts.

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