Description
Protein Pumpkin Pancakes (Keto) are deliciously healthy!
Ingredients
Scale
- 1 cup almond flour
- 1/2 cup canned pumpkin puree
- 1/4 cup protein powder (vanilla or unflavored)
- 1/2 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 3 large eggs
- 1/4 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 2 tablespoons erythritol or your preferred keto sweetener
- Butter or coconut oil for cooking
Instructions
- In a mixing bowl, combine almond flour, pumpkin puree, protein powder, baking powder, pumpkin pie spice, and salt. Mix well until all dry ingredients are incorporated.
- In a separate bowl, whisk together the eggs, almond milk, vanilla extract, and erythritol until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Let the batter sit for about 5 minutes to thicken.
- Heat a non-stick skillet or griddle over medium heat and add a small amount of butter or coconut oil.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 2-3 minutes until golden brown.
- Repeat with the remaining batter, adding more butter or oil to the skillet as needed.
- Serve warm with sugar-free syrup or a dollop of whipped cream, if desired.
Notes
- For added flavor, mix in a handful of chopped nuts or sugar-free chocolate chips into the batter.
- For a pumpkin spice twist, top the pancakes with a sprinkle of cinnamon or a drizzle of nut butter before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 150mg