Keto Almond Protein Pancakes
2.7g
Net Carbs
19.8g
Protein
10.5g
Fat
1.2g
Fiber
191
Calories
Cooking tip: Add blueberries to the batter to add a fruit serving to this low carb breakfast or post workout meal (just pay attention to net carbs whenever you add ingredients).
Ingredients:
- 2 ounces Vanilla Whey Protein
- 2 teaspoons Coconut flour, high fiber
- 3 large Eggs (Whole)
- 1 teaspoon Baking Powder (Straight Phosphate, Double Acting)
- 2 tablespoons Cream, heavy, liquid
- 1/4 cup Cottage Cheese 4% fat
- 1/4 cup Almond Meal Flour
Directions:
Top these naturally keto and low carb almond flour pancakes with almond butter, sugar-free syrup, or toasted almonds, if desired.
- Mix the protein powder (1oz is about 4 Tbsp), almond meal, coconut flour and baking powder together. Whisk the eggs, then blend together with the cottage cheese and heavy cream (substitute cream cheese if cottage cheese is not on your accepted foods list).
- Heat a large nonstick skillet or griddle over medium heat. Lightly grease with butter or canola oil.
- Using about 3 tablespoons per pancake, drop batter onto the skillet. When bubbles begin to form in the middle of each pancake (about 2 minutes), turn over and cook another 2 minutes or until firm.
- Repeat, keeping pancakes warm in the oven.
