Keto Almond-Pumpkin Pancakes Recipe
3.8g
Glucides nets Atkins™
Glucides nets Atkins™
Prep Time:5 Minutes
Style:American
Cook Time:10 Minutes
Phase:Phase 2
Difficulty:Difficult
Style:American
Cook Time:10 Minutes
Phase:Phase 2
Difficulty:Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the
directions.
Comment sont calculés les glucides nets?INGREDIENTS
- 4ozVanilla Whey Protein
- 0 1/4cupBlanched Almond Flour
- 0 1/4cupWhole Grain Soy Flour
- 1tspBaking Powder (Sodium Aluminum Sulfate, Double Acting)
- 0 1/2tspPumpkin Pie Spice
- 4largeEgg (Whole)
- 0 1/4cupLarge or Small Curd Creamed Cottage Cheese
- 0 1/2cupPumpkin (Without Salt, Canned)
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.
Cooking Tip
Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.
