Description
These pumpkin protein pancakes are the perfect way to celebrate pumpkin season while sticking to your high-protein breakfasts plan. Packed with high protein, low in net carbs, and filled with cozy fall flavors, they’re a great way to enjoy breakfast without guilt.
Ingredients
Scale
- 3 large eggs
- 1/2 cup full fat cottage cheese
- 1/2 cup unsweetened almond milk
- 1/3 cup pumpkin puree
- 1/3 cup coconut flour
- 1 scoop unflavored Whey Protect or 28.5 grams (Use code SugarFreeMom10 at check out for discount)
- 1 tsp baking powder
- 1 tsp pumpkin pie spice
- 1 tsp vanilla liquid stevia
- 1 tsp vanilla extract
- pinch salt
Instructions
- In a blender, combine eggs, pumpkin purée, and cottage cheese. Blend until smooth.
- Pour in almond milk, vanilla extract, and vanilla stevia.
- In a separate bowl, whisk together coconut flour, whey protein, baking powder, and pumpkin pie spice then add to blender and blend till smooth.
- The pancake batter will be thick but should be scoopable and slightly pourable.
- Heat a skillet over medium-low and lightly oil or butter it.
- Scoop ¼ cup batter per pancake (makes about 8 pancakes). Cook slowly until edges look set (they may not bubble like traditional pancakes). Flip carefully and cook until golden.
- Tip: Covering the skillet while cooking helps the centers cook through without over-browning.
- Enjoy with a drizzle of maple syrup (sugar free of course) and a little bit of butter.
Notes
- Entire batter makes about 8 pancakes. One serving is 2 pancakes.
- MMM™ Approved!
- 5 g net carbs per serving
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 165
- Sugar: 2g
- Sodium: 142mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 4mg