Almond-Pumpkin Pancakes
Almond-Pumpkin Pancakes
Ingredients
- 4 oz Vanilla Whey Protein
- ¼ cup Blanched Almond Flour
- ¼ cup Whole Grain Soy Flour
- 1 tsp Baking Powder (Sodium Aluminum Sulfate, Double Acting)
- ½ tsp Pumpkin Pie Spice
- 4 large Eggs (Whole)
- ¼ cup Large or Small Curd Creamed Cottage Cheese
- ½ cup Pumpkin (Without Salt, Canned)
Instructions
- 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 ¼ 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.
Nutrition Information
Calories: 181kcal Fat: 7.1g Carbohydrates: 3.8g net carbs Fiber: 1.6g Protein: 23.7g
View original recipe on Atkins.com