Delicious Pumpkin Pancakes Low Carb, Keto & Gluten Free

Possibly you are new to the ketogenic consuming program and way of living, you most probably have an extensive rundown of unsuccessful eating methods behind you. So you may think: here is another trend diet, another that won’t work…That is on account of such a big number of various eating methodologies have failed you!

To start with, they were unsustainable in various ways: you were constantly hungry, drained, disappointed… that is the reason you wound up tumbling off the wagon.

Second and most critical: They weren’t made for you!


I will ask you three questions:

1) Do you ever have cravings for sugar?

2) Do you have energy ups and downs for the duration of the day?

3) Do you get extremely eager when you don’t eat a meal?

If you answered yes to no less than 2 of these 3 questions you are a decent contender for a ketogenic diet.


When you are eating the keto way, you can tell the cravings, the hunger, and the sluggishness goodbye!

The best part is that you will have the capacity to eat your most loved foods… just with a couple of adjustments. They will taste awesome and keep you satisfied and upbeat!

This Keto and Gluten Free Pumpkin Pancakes formula is an awesome illustration. Make it for your family and they won’t see that it’s a healthy food!

Keto, Gluten Free Pumpkin Pancakes

Nutrition Information

  • Serves: 6 pancakes
  • Calories: 443
  • Fiber: 7 grams
  • Net Carbs: 5 grams
  • Fat: 35 grams
  • Protein: 21 gr

Recipe type: BREAKFAST


Preparation time:  15 minutes

Cooking time:  20 minutes


  • 3 organic eggs
  • 1 ounce egg white protein
  • 2 ounces of freshly ground flax seeds
  • 1 tvanilla extract
  • 2 ounces of ground hazelnuts or Hazelnut Flour
  • 1 t Chai Masala Mix
  • ½ cup pumpkin puree
  • 1 taluminum free baking powder
  • 1 cup coconut cream
  • 4 or 5 drops of stevia glicerite
  • coconut oil to fry
  • 1 tablespoon Swerve (optional)


  1. Mix every wet ingredient in a bowl until foamy.
  2. In another bowl blend both flours, salt, stevia, masala blend, baking powder, and Swerve.
  3. Slowly add dry ingredients to wet as you continue whisking.
  4. Once the batter is prepared it should be semi-thick, yet at the same time pourable.
  5. If excessively dry, include some water.
  6. Heat a teaspoon of coconut oil in a little non stick container and pour one spoon of batter in it.
  7. Cover with a cover and lower fire to low.
  8. Cook for around 2 to 3 minutes for each side.
  9. You can utilize a cover or a plate to flip the pancake.
  10. Serve promptly sprinkling with more masala blend and embellishing with entire hazelnuts.
  11. You can add coconut cream on top.

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