Dear Abby, I have a problem… Pumpkin spice pancakes. One carb each. Wait, what’s the problem?

1 carb pumpkin spice pancakes
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Dear Abby,

I have a problem. It’s fall in New England and pumpkins are everywhere. They pop up on the side of the road, in huge bins at the store. In coffee. In cake. In cookies. In whoopee pies. I even saw pumpkin spice BACON! PUMPKIN SPICE BACON!!! I’m finding I’ve got an obsession with pumpkin – specifically Japanese Pumpkin. I want to eat it all the time. I want to make things with it until the house smells wonderfully of cinnamon, ginger and nutmeg. Do I need a support group for this? What can I do?

Kabocha Loco in New England

Dear Kabocha Loco,

It sounds like you have fall fever. This is a common and completely normal reaction. I recommend making a much pumpkin yummies as possible before the season ends. Japanese pumpkin is fantastic and healthy. Can I recommend Pumpkin Pancakes? Oh, and make sure you enjoy the foliage before all the leaves fall!


She obviously doesn’t know how I feel about foliage season, lol. I will say it is kinda pretty out this morning though.


Yeh. So I get up this morning, just sort of fitzing around in the house, trying to get enough coffee in me so that I can face the drive and challenges of going back out to get shit I didn’t get shopping the other day, and chatting with The Lady when she subtly drops:

“You don’t make me breakfast on Sundays any more.”

Now, I’m not always the brightest candle in the row, but I can take a hint. Hmmm. What can I do to redeem myself? I spent most of yesterday morning and early afternoon processing pounds and pounds of kabocha.

Kabocha wedges

Fortunately, I held back a little in the fridge instead of freezing all of it.
Pumpkin scrambled eggs?
Pumpkin omelet?
Nah (but that might just be something I’m going to try)
Pumpkin hash browns?
Nope. That’s for spaghetti squash.


Yup, pumpkin (kabocha) pancakes just might do the trick. Since we’re keto, maple syrup is out of the question. What can I do about that? Pancakes NEED SOMETHING ON THEM!! A little Hobbit thinking here, a little testing there, and I came up with a pretty freaking awesome substitution. Sugar-free, zero carb pancake syrup. Oh, and let’s not forget…



Nothing like the smell of bacon waiffing out of the oven. I prefer to do mine in the oven and not stovetop, cooks perfectly every time, no splatters, no little burns all over my hobbit arms, and no grease spots on my shirt:). If you haven’t done in the oven before, I strongly recommend giving it a shot.

Lay out the bacon on parchment or silicon mat on a baking sheet (with edges!).


Put in a cold oven, then turn on the heat to 425. Let it bake to desired crispness! I also save my bacon fat for cooking. Toss it in glass jar in the fridge, it will keep for months.

To make the syrup, it’s dead simple.

  • 2 tbsp stevia
  • 1/4 cup water
  • 1/4 tsp maple extract
  • 1/4 tsp xantham gum

Heat the water in the microwave for about 30 seconds, then stir in stevia until all dissolved. add extract and taste, adjust as needed. Sprinkle xantham gum over the top while whisking. Once all combined, nuke for another 30 seconds, whisk again then set in fridge while making the pancakes.

The Pancakes (makes 6 4″ pancakes):

  • 1 scoop vanilla protein powder (I used Dymatize Elite Whey Isolate)
  • 1 tbsp coconut flour
  • 1 tsp baking powder
  • pinch of salt
  • 1/4 c almond\coconut milk (or 1/8 cup cream and 1/8 cup water)
  • 2 large egg
  • 1 tsp pumpkin spice (or 1/4 tsp ginger +1/4 tsp nutmeg + 1/2 tsp cinnamon)
  • 1/4 cup cooked kabocha squash (or pumpkin puree)
  • 1 tsp vanilla extract

Preheat a skillet on the stove to medium heat. It’s ready when a drop of water dances on the surface of the pan before evaporating. If it just sizzles, turn the heat up a little bit more and try again.

Mix all the dry together in one bowl. In a separate bowl, whisk the eggs until well combined, then whisk in the milk, extract, and kabocha until well blended. Pour into the dry, then whisk again until all the lumps are gone. Grease your pan with your choice of oil and let it warm up for few seconds and get thin. Scoop the batter into the pan 1/4 cup at a time. My pan is small so I only do one at a time. I recommend trying one first to make sure the temp of the pan is correct. IF the edges of the batter immediately get jagged like below, turn the heat down just a little, let it adjust, and try again.

Too hot

When you see bubbles form all around the batter like above, it’s time to flip. Flip the pancake over gently, it should start to rise in seconds.


Watch the edges of the side facing down. When a nice golden brown, flip it onto a plate and start with the next one.

Top with butter and the homemade sugar-free syrup, toss bacon on the plate, and watch the family (or the Lady in my case) love you over and over again!


Nutritional information (per serving of 3 pancakes) : Calories: 202, Fat: 12, Protein: 19, Carbs: 5, Fiber: 2, Net carbs: 3

Hey, if you read this and like it, feel free to give me some feedback in the comments. I’d love to hear from everyone on what they think of my ‘creations.’ If you have questions, ask! If you hate them, tell me :). If you do your own tweaks, let me know, I love to learn new things!! Also, follow me on Pinterest so you can easily save these to your boards! The link to my account is at the bottom of the page. Thanks!

~The Hobbit

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  1. You know, I’ve been thinking about making keto pancakes for a while. I used to make mine with cream cheese, but I think I’m gonna try these!

    1. Cream cheese? Instead of one of the ingredients or in addition? That sounds pretty freaking awesome, actually.

  2. I will post the recipe once I find the link for it, they’re pretty damn good.

  3. […] I was scrolling though today and saw a great post by The Hobbit. He posted a recipe for keto pumpkin pancakes. In his comments section, I told him that I used to eat cream cheese pancakes back when I was […]

  4. What brand of stevia do you use?

    1. I’d love to say that I’m so perfect that I only use the very best of everything…but I’d be lying :). For liquid I use Now Foods Better Stevia or Sweet Leaf, depending on if I think ahead to order Now from Amazon (it’s about half the price of Sweet Leaf and is suspended in glycerol instead of alcohol), otherwise I get the Sweet Leaf.

      For granulated, I prefer Sweet Leaf powder, which unlike Stevia in the Raw or Truvia, is cut with inulin instead of maltodextrine. Inulin is a resistant starch with all its carbs being non-absorbent. Basically, it doesn’t have as much crap in it as some of the others. Unfortunately, I usually forget to order it until we’re out, then I sub in whatever I can find. I just ordered some powdered from Now Foods, it should be arriving this week. I’ll update once I get it and give it a shot. Apparently, 1/2 of a tsp is equal to 2 cups of sugar in sweetness. Do you have a preference?

      ~The Hobbit

      1. Currently, for everyday uses like my coffee or other simple stuff I use truvia or pyure. Both of these are easily found locally and very reasonably priced. Neither of those have maltodextran or other fillers. Both are granulated with ethrytol and pure stevia. I can’t seem to get the liquid stevia right in any recipe, so I tend to stay away from it. I will use the liquid syrups, like the sugar free torani-sweetened with liquid splenda/sucralose. I’ve tried swerve, but it’s too pricey die this folk. Lol. I am trying a new sweetner. Just found it yesterday. I’ll let you know how our turns out. It’s a little pricey, but one bag is equivalent to 5 pounds of sugar. So a very little amount goes a long way. I hope anyway. Haha

  5. […] pumpkin since it’s lower carb and packed with micronutrients :). So far I’ve made pumpkin pancakes, pumpkin whoopie pies, savory pumpkin soup, and pumpkin roll. WILL THE MADNESS EVER STOP?? God, I […]

  6. These Pancakes look so good. I bet the kids would eat them…

  7. […] up into 1/2 cup servings, freeze, and you have a great base to make a Kabocha breakfast cereal**, Pumpkin Pancakes,  Kabocha savory soup, or one of my ‘pumpkinkabocha desserts like Pumpkin Roll, Pumpkin […]

  8. So for this recipe do you use the powder or the drops? I’m new to stevia and unsure how to use it.

    1. This one doesn’t use either, but if I was using stevia, I usually use powdered or drops, but to make the conversion easier for everyone, I list it as granulated stevia since most of the feedback I’ve gotten on FB is that is what people have been using. 1 cup granulated = 1 tsp liquid or powdered. The only place you really want to use the granulated no matter what is in a frosting or cream filling where you need it for bulk as well as flavor. Any of the bread\cakes\cookies can use the powder or liquid with no issues. Thanks for stopping by!

      ~The Hobbit

  9. […] my calories, but I am going to continue to keep my macros in check. I’ve already posted up a pretty nice pancake recipe here and some muffins here, but what if you want something different, more festive, maybe something to […]

  10. […] – you know, to break our fast :). We decided pancakes would be a good idea. We’ve had my pumpkin spice pancakes recently, since we are having kabocha with dinner and pumpkin pie for dessert, I decided blueberry […]

  11. I know your post is a few years ago, but I’m wondering if you can tell us the approximate volume of your protein scoop. I have a different brand and the scoop is humongous.

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