This week I had a request from the husband to make a healthy pancake with protein, that was low-carb and grain-free. I’ve had some success with grain-free, healthy pancakes, but I’ve also had a few failures. This time I lucked out and ended up with a great recipe I’ve already made a few times. I even made a double-batch and stuck them in freezer for quick breakfasts or snacks.
Find the recipe after the jump!
Low-carb Protein Pumpkin Pancakes
Makes 4 servings of 2 pancakes each
1/4 cup almond flour (I used Bob’s Red Mill)
1 scoop vanilla protein powder (I used Optimum Nutrition 100% whey isolate)
2 tsp pumpkin pie spice or cinnamon
1 tsp baking powder
122 grams (1 serving) canned pumpkin
1 large egg – yolk and white separated
Fat for cooking
- Mix dry ingredients together in a bowl
- combine pumpkin and egg yolk in a smaller, separate bowl
- Whip egg white until soft peaks form (probably not necessary, but this step really adds the “fluff” to the pancakes. It took me just a minute with a tall glass and my hand blender with a whisk attachment).
- Add wet ingredients into dry and mix until combined.
- Fold in egg whites until just combined.
- On medium heat, with fat of choice, pour 1/4 cup servings and cook until down, flipping once (or twice if you are like me).
Makes 8 4-inch pancakes (1/4 cup of batter each)
Serving size is 2 pancakes
I haven’t tried it yet, but I bet I could make mini-muffins out of these as well.
With the ingredients I used, I had the following nutritional make-up per serving: