Recipes

Keto Almond-Pumpkin Pancakes Recipe

Atkins Keto Almond-Pumpkin Pancakes
3.8g
Net Carbs
Prep Time: 5 Minutes
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.
23.7g

Protein

7.1g

Fat

1.6g

Fiber

181cal

Calories

calculator How to Calculate Atkins Net Carbs

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

×

INGREDIENTS

  • 4 oz Vanilla Whey Protein
  • 0 1/4 cup Blanched Almond Flour
  • 0 1/4 cup Whole Grain Soy Flour
  • 1 tsp Baking Powder (Sodium Aluminum Sulfate, Double Acting)
  • 0 1/2 tsp Pumpkin Pie Spice
  • 4 large Egg (Whole)
  • 0 1/4 cup Large or Small Curd Creamed Cottage Cheese
  • 0 1/2 cup Pumpkin (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.
 
  1. 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.
  2. Heat a large nonstick skillet or griddle over medium heat. Lightly grease skillet with butter or canola oil.
  3. 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.
  4. 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.

Featured Low Carb Recipes