These Keto Pumpkin Pancakes stuffed with chocolate chips are the perfect mashup of traditional pancakes with a fun fall twist. Made dairy-free with no cream cheese, just simple ingredients we bet you already have on hand!
2-3drops of liquid monk fruit or liquid steviato taste (optional) - or sugar-free maple syrup
30gsugar-free dark chocolate chipslike Lily’s brand
1+ tablespoon coconut oil or avocado oil
In a large bowl, combine the almond flour, ground flaxseed, coconut flour, sweetener, pumpkin pie spice, and baking powder.
Mix in the pumpkin puree, almond milk, and vanilla extract. Add the liquid monk fruit or stevia to taste, then add the eggs and whisk together. Allow the batter to thicken for a few minutes while you heat up your skillet.
Heat a 10 inch or larger (or griddle) cast iron skillet on over medium heat. Once hot, add 1-1.5 teaspoons or so of oil to the pan and swirl it around (you can also use cooking spray).
Spoon out two large or three medium dollops of batter onto the pan and flatten the pancakes slightly so they are uniform in height. Aim for them to be about 3-4 inches in diameter and anywhere from ¼-½ inch thick. Add a handful of chocolate chips to each pancake and gently press them into the batter.
Reduce the heat to medium-low and allow them to cook for about 3 minutes on one side. When the edges have set, carefully flip the pancakes over and cook for an additional 2-3 minutes on the following side. Once the pancakes are cooked through, remove them from the pan and repeat with another teaspoon of oil and batter, until you’ve used up all of the batter.
Top your pancakes with coconut flakes, chocolate chips, and/or your favorite low-carb syrup. They’d also be delicious with some drippy nut butter.
Keto Pumpkin Pancakes
Amount Per Serving
Calories 221Calories from Fat 153
% Daily Value*
Saturated Fat 3g19%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Vitamin A 3297IU66%
Vitamin C 1mg1%
Nutritional values are estimates only and do not include carbs from sugar alcohols.
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