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Sophie Laura’s Pumpkin Pancakes


Pumpkin Pancakes

Servings 8 pancakes


  • 2 eggs large
  • 2 oz heavy whipping cream
  • 1/4 cup pumpkin purée
  • 2 tsp erythritol granulated
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 2 tsp ground ginger
  • 1/4 tsp allspice
  • pinch sea salt
  • 2 oz almond flour finely ground
  • 1/4 tsp baking powder gluten free
  • 4 tsp ghee



  1. Add the eggs, heavy whipping cream, pumpkin purée, erythritol, spices and salt to a blender and blend to combine

  2. Add in the almond flour and baking powder, blend to combine

  3. Heat 1 tsp of ghee in a medium-sized, non-stick frying pan, add 2 tbsp of the pancake mixture to the pan.

  4. Cook for 2 minutes, or until lightly browned, and then flip the pancake gently and cook for 2 minutes on the other side. Repeat for all 8 pancakes, using 1 tsp of ghee for every 2 pancakes.

Recipe Notes

  • Be careful with the pancake, not to flip it before it's ready as it will fall a part and you will be very sad. 
  • For additional fats I top the pancakes with chunks of butter - delicious!
  • For a little sweet treat, try Lakanto Maple Syrup drizzled over the top

per pancake: total carbs 3g | protein 3g | fat 8g

Sophie Laura

Hi! I'm Sophie (Easy Keto Lifestyle). I'm a Certified Nutrition Coach and I help women who struggle with their weight to radically transform their health and body, by living a simple yet delicious ketogenic lifestyle.

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