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See The Recipe- (warning, jumping to recipe can result in missing important information including alternative ingredients and tips.)This recipe for Low Carb Sugar Free Pumpkin Pancakes is perfect for this time of the year.
However, you can really enjoy them any time of the year if you so desire.
Low Carb Sugar Free Pumpkin Pancakes
This is for the folks who thought that they have to go without a favorite pancake.
I like that you do not even have to top this yummy pancake idea.
Pumpkins are actually pretty healthy to eat.
They are virtually fat free and have nearly double the recommended daily allowance of Vitamin A. Pumpkins do have a bit of natural sugar in them. Thus, we will keep the added pumpkin to a per serving low on added sugar in this recipe.
There are some ingredients that you will need for this recipe.
You will need pumpkin puree- which you can find in lower sugar varieties online. Also, you will need pumpkin pie spice, available online here. Make this recipe gluten free by using gluten free flour instead of regular flour. Or, you can make this recipe low carb by using low carb Carbalose flour.
Here are some similar recipes that you may also like.
- Sugar Free Pumpkin Spice Muffins.
- Also, Sugar Free Pumpkin Spice Latte.
- And, Sugar Free Blueberry Muffins.
Keep up to date with my recipes
You can check out my guide on baking with sugar alternatives on Amazon
I have some great tips on which alternatives may work in a recipe such as this one.
Be sure to follow me on facebook and subscribe to my recipes via email to keep up to date as well.
Low Carb Sugar Free Pumpkin Pancakes
The recipe for Low Carb Sugar Free Pumpkin Pancakes
What you will need to make this
As mentioned, you will need pumpkin puree- which you can find in lower sugar varieties online. Also, you will need pumpkin pie spice, available online here. Make this recipe gluten free by using gluten free flour instead of regular flour. Or, you can make this recipe low carb by using low carb Carbalose flour.
Ingredients.
- Flour (AP)- 2 cups. Make this recipe gluten free by using gluten free flour instead of regular flour. Or, you can make this recipe low carb by using low carb Carbalose flour.
- Brown Sugar Alternative– 2 1/2 tablespoons. Granular works best in this recipe.
- Baking Powder- 2 teaspoons
- Baking Soda- 1 teaspoon
- Pumpkin Pie Spice– 2 teaspoons
- Salt- 1/2 teaspoon
- Milk- 1 1/2 cups. Can use other kind of milk or buttercream.
- Pumpkin Puree– 3/4 cup.
- Egg- 1 gently whipped.
- Vegetable Oil or Melted Butter- 3 tablespoons.
- Vinegar- 2 tablespoons.
- Vanilla Extract– 1 teaspoon
How to make Low Carb Sugar Free Pumpkin Pancakes
- Preheat a prepped skillet on medium high heat.
- In a large bowl, mix together the flour, brown sugar alternative, baking powder, baking soda, Pumpkin Pie Spice, and salt. Set this bowl aside.
- In another large bowl, whisk together the milk, pumpkin puree, egg, vegetable oil, vinegar, and vanilla extract.
- Add the contents from the first bowl with the dry ingredients to the second bowl. I add one half at a time, mixing a bit between the additions.
- Scoop batter 1/4 cup at a time on to the heated skillet. When the edges begin to bubble, flip the pancakes and continue to cook until done.
The recipe card.
Low Carb Sugar Free Pumpkin Pancakes
Ingredients
- 2 cups flour or alternative
- 2 1/2 tablespoons Surkin Gold brown sugar alternative
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 2 tsp Pumpkin Pie Spice
- 1/2 tsp Salt
- 1 1/2 cup Milk
- 3/4 cup Pumpkin Puree
- 1 Egg
- 3 tbsp Vegetable Oil
- 2 tbsp Vinegar
- 1 tsp Vanilla Extract
Instructions
- Preheat a prepped for nonstick skillet or pan on medium high heat.
- In a large bowl, mix together the flour, brown sugar alternative, baking powder, baking soda, Pumpkin Pie Spice, and salt. Set this bowl aside.
- In another large bowl, whisk together the milk, pumpkin puree, egg, vegetable oil, vinegar, and vanilla extract.
- Add the contents from the first bowl with the dry ingredients to the second bowl. I add one half at a time, mixing a bit between the additions
- Scoop batter 1/4 cup at a time on to the heated skillet. When the edges begin to bubble, flip the pancakes and continue to cook until done.
Recipe Notes
*As an Amazon Associate I earn from qualifying purchases. This means that the links on this website, and specifically on this post, that lead to other sites may be affiliate links.
Nutrition
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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