Low Carb Keto Pumpkin Cottage Cheese Pancakes

No ratings yet

Low Carb Keto Pumpkin Cottage Cheese Pancakes

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.

Prep Time 5

Cook Time 10

Servings @ 2 pancakes

Calories 165kcal

Author Brenda Bennett/Sugar Free Mom

Ingredients

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

Nutrition