Keto Pumpkin Flax Pancakes Recipe
Cook Time: 15 Minutes
Phase: Phase 1
1 oz or 1 scoop Vanilla Whey Protein
0 1/2 cup Organic 100% Whole Ground Golden Flaxseed Meal
3 large Egg (Whole)
0 1/4 cup Pumpkin (Without Salt, Canned)
1 tsp Vanilla Extract
1 tbsp Erythritol
1 Tbsp ORGANIC HIGH FIBER COCONUT FLOUR Bob's Red Mill Natural Foods, Inc.
0 1/8 tsp SALT Morton Salt, Inc.
0 1/2 tsp Baking Powder (Straight Phosphate, Double Acting)
3 tablespoon VEGETABLE OIL Topco Associates, Inc.
0 3/4 tsp Pumpkin Pie Spice
0 1/8 cup COCONUT MILK UNSWEETENED Simply Asia Foods, Inc.
- Whisk together the eggs with the pumpkin, coconut milk, 2 tablespoons oil, vanilla and granular sugar substitute in a medium bowl.
- In a small bowl whisk the flax meal, coconut flour, protein powder, pumpkin pie spice, baking powder and salt. Add to wet ingredients; whisk to combine.
- Heat a non-stick skillet with 1 teaspoon of oil. Measure out 1/2 cup pancake batter and spread out to about 6 inches in the pan. When bubbles begin to form on the surface (after a few minutes) flip pancake over and cook an additional 2 minutes. Repeat for 2 more pancakes. Cut out eyes, nose and mouth if desired for Halloween fun. Serve immediately with sugar-free pancake syrup and a pat of butter. Makes three 6-inch pancakes; 1 pancake = 1 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.