Keto Almond-Pumpkin Pancakes Recipe
Cook Time: 10 Minutes
Phase: Phase 2
0 1/4 cup Whole Grain Soy Flour
1 tsp Baking Powder (Sodium Aluminum Sulfate, Double Acting)
0 1/2 cup Pumpkin (Without Salt, Canned)
0 1/4 cup BLANCHED ALMOND FLOUR
0 1/2 tsp Pumpkin Pie Spice
0 1/4 cup Large or Small Curd Creamed Cottage Cheese
4 oz Vanilla Whey Protein
4 large Egg (Whole)
DIRECTIONSBe 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.
Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.