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These Grain Free Sugar-Free Pumpkin Pancakes are a perfect fall breakfast that even your teen can make! They’re low carb, gluten free and have no added sugars!
Partnering with Silk these last few months has been the best thing that has happened to my family. Their #Inspired campaign has been a Godsend to me! My theme was to get my kids to be more independent in the kitchen and it has truly and wonderfully made such a difference in all of our lives!
Not only did we create new and delicious recipes together, that were all geared for my kids ages. The little man who is just 9, has made some fabulous no heat cooking recipes with me and my daughter just 12, has also made some wonderful treats and lunchbox snacks!
But today’s recipe was a goal of mine to get my reluctant 15 year old to cook at the stove. I knew he could do it, but he never wants to. He’d just rather me do all the cooking for him and that was not going to work for me anymore!
I asked him, “How do you know when to flip?” He said, “Flip it when it’s good”.
Yep. That is a 15 year old. I gave him some tips but he did well on his own.
Although he really didn’t want to participate in this adventure this year, I think he’s glad I pushed him into it. Having confidence is the kitchen is an important skill I want my kids to learn. He’ll be off to college in just 3 years so this makes me happy he can actually fend for himself rather than rely on others or have to eat unhealthier options for convenience.
These pumpkin pancakes came out fantastic! Soft and amazingly grain free! Not a lot of coconut flavor if that’s a concern for you. The pumpkin is the star in these pancakes!
Interested in more pumpkin recipes? Check out these:
In case you missed all my other cooking adventures with my kids here’s the breakdown:
- Sugar Free Peanut Butter Cheesecake Ice Cream
- Cherry Coconut Popsicles
- Low Carb Pepperoni Pizza Egg Muffins
- Freezer Friendly Cherry Chocolate Smoothie
For more #inspired stories and using Silk products, sign up for the Silk Newsletter! Check them out on Facebook, Twitter, Instagram and Pinterest as well!
This recipe was first posted in September of 2015 and updated today with a video!
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Grain Free Sugar Free Pumpkin Pancakes
Ingredients
- 4 eggs
- 1/2 cup pumpkin puree
- 1 cup Silk Unsweetened Coconut Milk or milk of choice
- 1/2 cup coconut flour
- 2 tsp vanilla extract
- 1 tsp Pumpkin Liquid Stevia
- 1/2 tsp cinnamon
- 2 tsp pumpkin pie spice
- 1/4 tsp salt
- 1 tsp baking soda
- 4 tbsp coconut oil
- optional topping: Sugar Free Syrup I used Sukrin Fiber Syrup Gold
Instructions
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Blend all ingredients into a high powered blender until smooth.
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Heat 2 tbsp coconut oil in a large skillet.
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Use 1/4 cup measuring cup to fill batter.
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Make 5 pancakes.
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Flip once batter is bubbling around edges and center, about 5 minutes.
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Flip and cook additional 5 minutes on this side.
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Heat remaining 2 tbsp oil and finish cooking another 5 pancakes.
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Enjoy immediately topped with butter and choice of sugar free syrup. (I used Sukrin )
Recipe Notes
Net Carbs: 5.3 grams per serving
This conversation is sponsored by Silk. The opinions and text are all mine.
coconut flour is my all-time favorite flour to use! these look so darn yummy, pinning 🙂
thanks!
I see a number of recipes for flavored stevia……can I use unflavored stevia?
Sure you can.
These look delicious. I am not crazy about coconut flour. I think maybe the pumpkin would help it though. I figured up these are 6 points on WW.
My boys don’t really like the flavor of coconut either but the flavor is masked by pumpkin and everyone ate them.
I’m looking forward to trying this recipe. I made another recipe last weekend and they were a bit too crumbly and fell apart.
I just realized our kids are the same genders and ages! Now to get MY teen in the kitchen…….
Yes!!!
Would almond milk work? I don’t care much for coconut milk.
Yes that would be fine to sub.
I approached these with the expectation that it would be a new way to eat boring old eggs and not that they would resemble pancakes from my grain days . I really liked them. So much so that I just ate them all before hubby got out of bed. I liked the texture and subtle taste. I put a little raw honey with blueberries on them. Pumpkin pancakes is a real stretch. The taste and texture I would describe as mildly pumpkin flavored, watery scrambled egg patties. This recipe needs a lot of work. I was excited by how simple the ingredients were beforehand, but the results are lacking.
May I ask how long you’ve been grain free or low carb and sugar free? Whenever I hear someone compare a traditional white flour and white refined sugar recipe to a grain free, sugar free recipe there will always be a “lacking”. I’ve been sugar free for the last 11 years and rarely need to compare to my old eating. The more you become accustomed to eating grain free, low carb and sugar free the less you will compare recipes to their unhealthier counterparts.Not enough pumpkin flavor for your palate, add more pumpkin pie spice next time. I’m glad you still enjoyed them as you did eat them all.
I just made these last night for the first time. Amazing! Really. I was skeptical as in the past, other grain free pancake recipes did not turn out well at all. These were perfect. A hit for the whole family. Thank you:)
I’m so happy everyone liked them!
The last ingredient is 4 Tbl of coconut oil. Does that go in the batter, or is it for cooking the pancakes?
I was confused, since the instructions say to “Blend all ingredients.”
Sorry about that, it’s for cooking the pancakes.
Would you Please Fix the Ingredients List. 1/2 Cup of what, 4 tbsp of what ? etc.
Not sure what you are seeing, but everything is accurate on the ingredient list, nothing is missing on my end.
I’m having the same problem. Not seeing all of the ingredients 🙁
glitch in the recipe plug in working on fixing it
I’m seeing an error in the recipe, too. It says:
1/2 cup1 cup 1/2 cup 2 tsp vanilla extract
The pancakes look amazing. Regarding your son in the kitchen, it reminded me of what my high school home ec department did. Rather than attempting to pitch home ec for guys, they introduced a series of courses called *Preparation for Bachelorhood.*
Those classes stayed full. With a name like that, what guy wouldn’t sign up?! ??
LOL!!
Could Monkfruit be used instead of Stevia? Stevia tends to leave a bitter aftertaste and I am told Monkfruit does not.
Sure!
what about using a mixer to whip the eggs to make it fluffier? A blender does not whip the eggs
I’m not able to pin it currently, it isn’t working for some reason. I even refreshed your website page and tried again.
Dose the stove have to be high medium or low?
High medium to start then as you make the next batch you might want to lower it.
These are so yummy. I used English toffee stevia and they were awesome!
Thanks!
Made these for my husband today and he liked them. I used Maple grove SF syrup instead of the other as it was to expensive.
I just made these!
I had everything except pumpkin stevia so I just used erythritol monkfruit. They were delicious paired with keto syrup and blueberries. I also opted for ghee instead of coconut oil. Coconut oil made it a watery mess so I drained that and replaced with ghee instead . So easy to make!!