Craving the cozy flavors of fall without the carbs? These Keto Pumpkin Pancakes are your answer! In just 15 minutes, you can whip up a stack of fluffy, spice-kissed pancakes that are as delicious as they are healthy. Using the Instant Pot’s sauté function makes for a surprisingly simple and quick cooking process, perfect for busy mornings. Get ready to welcome autumn with the perfect low-carb breakfast treat!
Ingredients
• 1 cup / 245g pumpkin puree
• 3 large eggs
• 2 tbsp / 24g Swerve or preferred keto sweetener
• ¾ cup / 84g almond flour
• 4 tbsp / 60ml unsweetened almond milk
• 1 tsp pumpkin pie seasoning
• ¼ tsp salt
• 2 tsp baking powder
Instructions
1. In a large mixing bowl, whisk together the dry : almond flour, Swerve, baking powder, pumpkin pie seasoning, and salt.
2. In a separate medium bowl, whisk the wet : eggs, pumpkin puree, and unsweetened almond milk until smooth.
3. Pour the wet into the dry and mix until just combined. Be careful not to overmix; a few lumps are okay.
4. Set your Instant Pot to the ‘Sauté’ function on medium heat. Grease the stainless steel insert with coconut oil or butter.
5. Once hot, pour about ¼ cup of batter per pancake into the pot. Cook for 2-3 minutes per side, or until golden brown and cooked through.
6. Gently remove the pancakes and serve immediately with your favorite low-carb toppings like fresh berries, chopped nuts, or a drizzle of sugar-free syrup.
Nutritional Information
• Per Serving (Serves 4)
• Calories: 143
• Total Fat: 10g
• Net Carbs: 5.7g
• Fiber: 2.7g
• Protein: 6.9g
Pro Tips
• For the fluffiest pancakes, ensure your baking powder is fresh and do not overmix the batter. Mix only until the wet and dry are just combined.
• Adjust the Instant Pot ‘Sauté’ temperature if your pancakes are browning too quickly. You may need to toggle between low and medium heat for even cooking.
• These pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a toaster or microwave for a quick breakfast.
• Feel free to add a teaspoon of vanilla extract for extra flavor or a tablespoon of collagen peptides for a protein boost.
FAQ
Q: How do I make these keto pancakes fluffy
A: For the fluffiest pancakes, ensure your baking powder is fresh and do not overmix the batter. A few lumps are okay.
Q: Can I store leftover pumpkin pancakes
A: Yes, you can store them in an airtight container in the refrigerator for up to 3 days. Reheat them in a toaster or microwave.
Q: What are some good keto toppings for these pancakes
A: Serve these pancakes with your favorite low-carb toppings like fresh berries, chopped nuts, or a drizzle of sugar-free syrup.
Q: Why are my pancakes browning too quickly in the Instant Pot
A: If your pancakes are browning too quickly, adjust the Instant Pot ‘Sauté’ temperature. You may need to toggle between low and medium heat for even cooking.
