Low Carb Almond Flour Pumpkin Pancakes

This low carb almond flour pumpkin pancakes recipe uses plain pumpkin puree, cottage cheese, eggs, and almond flour, with no added sugar. It is an easy fall breakfast that skips the wheat flour. This recipe goes from a food processor or blender right to the skillet. An autumn breakfast in no time.

Why You Will Love These Almond Flour Pumpkin Pancakes

• Seven Simple Ingredients. Cottage cheese, pumpkin puree, eggs, vanilla, baking powder, pumpkin spice, and almond flour are all it takes.
• No Added Sugar. Vanilla and pumpkin spice flavor the batter without any sugar or sweetener.
• One Appliance Batter. Everything blends in a food processor, so there is no separate wet and dry mixing.
• Protein Rich Base. Cottage cheese, eggs, and almond flour give the pancakes a protein rich base.
• No Wheat Flour. Almond flour replaces wheat flour in the batter.

Ingredients for the Best Keto Pumpkin Pancakes

• Cottage Cheese. This adds moisture and protein, and blending it makes the batter smooth. I use whole milk cottage cheese.
• Pumpkin Puree. Use 100 percent pumpkin puree, not pumpkin pie filling, which has sugar and spices added. If you use homemade puree, drain any excess liquid first.
• Eggs. They bind the batter and give the pancakes structure.
• Vanilla. A small amount adds rounder flavor without sweetener.
• Baking Powder. This helps lift the thick almond flour batter.
• Pumpkin Spice. It adds warm fall flavor to the pumpkin.
• Almond Flour. Finely ground blanched almond flour gives a tender texture. It has no gluten, so the batter stays thick.

Pumpkin Spice Mix

• 3 tablespoons of ground cinnamon
• 2 teaspoons of ground ginger
• 1 ½ teaspoons of ground nutmeg
• 1 teaspoon of ground allspice
• 1 teaspoon of ground cloves
• Yield is about 5 tablespoons

Making the Cottage Cheese Pumpkin Pancakes

1. Add the cottage cheese, pumpkin puree, eggs, vanilla, baking powder, pumpkin spice, and almond flour to a food processor.
2. Blend until the batter is smooth, scraping down the sides once if needed. The batter will be thick.
3. Heat a nonstick skillet over medium low heat and lightly grease it with butter or oil if needed.
4. Scoop ¼ cup of batter into the skillet for each pancake, leaving room between them so they are easy to flip. You can also use a #20 scoop.
5. Cook for 3 to 5 minutes, until the edges look set and the bottom is golden brown. Few bubbles may form, so rely on the set edges.
6. Flip each pancake carefully with a thin spatula and cook the second side for another 3 to 5 minutes, until the center is set and no wet batter remains.
7. Transfer the pancakes to a plate and serve warm.

Tips on Making the Almond Flour Pumpkin Pancakes

• Use 100 percent pumpkin puree, not pumpkin pie filling, so the pancakes stay free of added sugar.
• Keep the heat at medium low, because almond flour browns quickly.
• Do not thin the batter, since a thick batter helps the pancakes hold their shape.
• Flip only when the edges are set, and use a thin, flexible spatula.
• Cook one test pancake first to check the heat and the thickness.
• Check that the center is set, and for a food safety check the center should reach 160 degrees F.

Troubleshooting the Best Cottage Cheese Pumpkin Pancakes

• Pancakes fall apart when flipped. Make them slightly smaller, wait until the first side is fully set, and use a thin spatula.
• Outside browns before the center sets. Lower the heat and cook a little longer.
• Center is wet. The pancake was flipped too soon, so give each side more time.
• Batter is hard to scoop. Thick batter is normal with almond flour. Press each scoop gently flat in the pan.
• Pancakes taste gritty. Use finely ground blanched almond flour.
• Pancakes stick. Lightly grease the skillet, even if it is nonstick.
• Pancakes taste mild. They have no sweetener, so serve them with berries or plain Greek yogurt.

FAQs

These pumpkin cottage cheese pancakes with almond flour come together in a food processor and cook in a skillet in a few minutes per side. Plain pumpkin puree and pumpkin spice give them fall flavor without any added sugar. Keep the heat low, flip them gently, and top them with berries or plain Greek yogurt. Leftovers keep in the fridge for quick breakfasts.

If you are looking for other low carb meals try my cheesy almond flour muffins, my almond flour pizza crust, or my unstuffed cabbage recipe.

Here are the rest of my low carb recipes.

Looking for other pumpkin recipes? Try my pumpkin cake, pumpkin shortbread or pumpkin pie ice cream.

Recipe