Keto Pumpkin Spice Pancakes

Tis’ the season for the fall flavors! This Pumpkin Spice Pancake recipe is a game changer for those beautiful fall morning breakfasts. We went all out in creating these to make them extremely indulgent and fun.. but if you want to keep things simple no need to bother with the extra steps of making the caramel and candied pecans. (Though I must admit they take the recipe to a crazy blissful level!!)

If you are unfamiliar with keto you’re probably thinking “that’s a lot of sugar”, but here’s the catch..we used ALL Sugar free sweeteners. You can also replace the alternative sugars in this recipe for coconut palm sugar and maple syrup and still achieve this mouth watering breakfast with ease.

Another thing worth mentioning is that a lot of keto pancakes taste VERY eggy. I cant stand that texture and worked and worked testing out different flours until I found THE ONE AND ONLY WAY. These pancakes are light and fluffy. They DO NOT taste keto in any way. Please note that lupin flour is NOT a nut, its technically nut free- but it is a distant relative to peanuts. So therefore if you have a child or family member that has a peanut allergy, test the waters with a small bite first and watch for any reactions just to play it safe. I know a kid with a severe anaphylactic peanut allergy and she has zero reaction to lupin! So, for many people its still a very safe option.

Lupina Lupin flour is my favorite by the way. I have tried some other brands that arrived rancid. You’ll notice when working with this flour that the batter tastes like beans..but once its cooked/baked that goes away I promise!

For best results- please use the brands I linked to in this post!! Otherwise your results may vary. I spent a lot of time seeking out the best brands with the best overall reviews and have tested out a lot of products.

If you are looking for more Keto Recipes- I published a HUGE keto cookbook Called the Ultimate keto cookbook.

Fluffy Keto Pumpkin Spice Pancakes with Candied Pecans & Caramel sauce

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Yield: 6-10 pancakes (pending size)

Author: Brittany Angell

Prep time: 30 MinCook time: 15 MinTotal time: 45 Min

Ingredients

Pumpkin Spice Pancakes

• 1 1/4 CupLupin Flour( grams)
• 1/4 Cup Oat Fiber(20 grams)
• 1 tsp Baking Powder
• 1/2 tsp Himalayan Salt
• 5 Large Eggs
• 1/4 Cup Mild Flavored Oil, Vegetable oil, coconut oil
• 1 Cup Water (110 grams)
• 1/3 Cup Pumpkin Puree
• 1/2 Cup Granulated Keto Sugar such as Erythritolor Coconut Palm Sugar.
• 1/2 Tsp Liquid Stevia or Monk Fruit extract(can be omitted)
• 2 Tsp To Taste of Pumpkin Spice

Candied Pecans

• 1 Cup Raw Pecans (Whole or Chopped)
• 1 Tbsp Cinnamon or Pumpkin Spice
• 4 Tsp Butter or Ghee or Butter Flavored Coconut Oil
• 1/4 Cup Sukrin Gold Brown Sugar OR Swerve Brown Sugar
• 2 Tsp Vanilla
• 1/4 Tsp Himalayan Salt

Keto Caramel Sauce

• 3/4 Cup Heavy Cream or Coconut Cream
• 1/4 CupSukrin Goldor Brown Sugar Swerve or coconut palm sugar
• 1/4 Cup Sugar Free Maple Syrup or Real Maple Syrup
• 4 Tbsp Salted Butter or Coconut Oil
• 1 tsp- 1 Tbsp Molasses (The smallest amount can be used to limit carbs)
• 1/4 Tsp Himalayan Salt

Instructions

Make the Pancakes:

1. Start by combining the lupin flour, oat fiber, baking powder, himalayan salt, eggs, mild flavored oil, water, pumpkin puree, pumpkin spice, keto sugar, and liquid stevia.
2. On medium heat, pour ¼ cup( or less depending on size) of batter in the skillet cooking for 1-2 min on each side. Serve with sugar-free buttermilk syrup.

Candied Pecans:

1. Combine all of the ingredients in to a medium skillet on medium heat. Caramelize the pecans and sauce for 3-5 minutes until the sauce thickens. Make sure to occasionally stir to avoid burning. Once the pecans are caramelized, place on to parchment paper and place in the freezer or fridge for and 1 hour to cool.

Caramel

1. Add all ingredients to a sturdy small pot. Bring to a simmer and whisk. Cook until caramel cooks to desired thickness. Keeping in mind that it will thicken some as it cools.