These delicate little pancakes are a delightful treat for breakfast. They combine the wholesome goodness of pumpkin with the comforting flavors of cinnamon and ginger. 

Yield: approx. 21 small pancakes

Serving size: 7 pancakes


1 cup pureed pumpkin
3 large eggs
2 large egg whites
1/4 cup almond meal/flour
3/4 tsp ground cinnamon
1/2 tsp ground ginger
1/8 tsp. allspice
a pinch of salt
1-2 tsp of extra virgin coconut oil, or grass fed butter


  1. Place all of the ingredients, except oil/butter, into the blender.
  2. Blend until well combined. For the last few seconds, put the blender on whip to aerate the batter.
  3. Heat your non-stick pan or griddle to about 350° F.
  4. Place your oil in the pan to melt, and coat the surface.
  5. Pour small amounts of pancake batter onto the griddle.
  6. Cook until bubbles cover the top. Flip the pancakes over, and cook until cooked through and golden on both sides.
  7. Serve with fresh berries, slathered with butter, nut butter, or topped with a little whipped heavy cream!
4 Net Carbs Per Serving

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More great recipes coming soon. Also try Fluffy Almond Flour Pancakes.

Have a great day!

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Written by

Keto Lee

Hi there! My name is Lee.
I’m a serial entrepreneur, and a foodie with a passion for health and well-being.

I have always loved cooking and baking, even as a little girl.

I’m originally from Queens and Long Island. Currently I’m living in New Jersey. I’ve been happily married to the love of my life, and my best friend, for 33 years. I have a beautiful and talented daughter, a very sweet cat, and a lovable Maltese.

I’m the best selling author of Healthy Body Connection, and a public speaker.

I personally live a low carb ketogenic lifestyle and I created Cooking Keto with Lee for anyone looking for great, kitchen tested, low carb and Ketogenic recipes.