Description
Delicious and fluffy pumpkin pancakes, perfect for a low carb and keto diet.
Ingredients
Scale
- 1 cup cottage cheese
- 1/2 cup pumpkin puree
- 2 large eggs
- 1/4 cup almond flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
Instructions
- In a mixing bowl, combine cottage cheese, pumpkin puree, and eggs.
- Add almond flour, baking powder, vanilla extract, pumpkin pie spice, and salt; mix until smooth.
- Heat a non-stick skillet over medium heat and grease lightly.
- Pour batter onto skillet to form pancakes and cook until bubbles form, then flip and cook until golden brown.
- Serve warm with your favorite low-carb syrup or toppings.
Notes
- For extra fluffiness, let the batter sit for a few minutes before cooking.
- These pancakes freeze well; reheat in a toaster or skillet.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 180
- Sugar: 3g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 120mg