Keto Almond-Pumpkin Pancakes
3.8g
Net Carbs
23.7g
Protein
7.1g
Fat
1.6g
Fiber
180
Calories
Ingredients:
- 1/4 cup Whole Grain Soy Flour
- 4 large Eggs (Whole)
- 1 teaspoon Baking Powder (Sodium Aluminum Sulfate, Double Acting)
- 1/2 teaspoon Pumpkin Pie Spice
- 1/4 cup Large or Small Curd Creamed Cottage Cheese
- 1/2 cup Pumpkin (Without Salt, Canned)
- 4 ounces Vanilla Whey Protein
- 1/4 cup Blanched Almond Flour
Directions:
Be sure to use canned pumpkin purée, not pumpkin pie mix (which has added sugar), to make these pancakes. Serve with sugar-free pancake syrup or almond butter.
- Mix the protein powder, almond meal, soy flour, baking powder and pumpkin pie spice mix in a medium mixing bowl. Stir in the beaten eggs, cottage cheese and pumpkin purée until blended.
- Heat a large nonstick skillet or griddle over medium heat. Lightly grease skillet with butter or canola oil.
- Using about 1/4 cup per pancake, drop batter onto the skillet. When bubbles begin to form in the middle of the pancakes, turn and cook another 2 minutes or until firm.
- Repeat, keeping pancakes warm in the oven before serving.
