Low Carb Pumpkin Protein Pancakes! Only 200 cals/ 2g fat/ 15g carbs/ 32g protein for the stack!!
Still on my pumpkin train!! Not tired of pumpkin yet….but I’m sure by November I’ll be over it lol. Just like every single year. By the time Thanksgiving rolls around, I’m like “No more pumpkin, please!”. But really, pumpkin is great to use in so many things…baking, dinner meals, smoothies, PANCAKES, etc…along with so many health benefits, it’s good to use all year round!
This is my recipe Pumpkin Protein Pancakes that is simple and uses coconut flour so it makes them lower in carbohydrates. Still full of protein using About Time Whey Isolate Protein. All natural and sweetened with stevia!
Hope you enjoy!
Low Carb Pumpkin Protein Pancakes
*Get 25% off your order with coupon code: ‘CleanNdirtytreats’
1.5 tbsp coconut flour
5 tbsp canned pumpkin
1 egg white
1 tsp cinnamon
1/2 tsp pumpkin pie spice
1 tsp baking powder
3 tbsp unsweetened cashew milk (or you can use almond milk)
1/3 cup nonfat plain Greek yogurt
1 packet stevia (I like NuNaturals)
Directions: Mix pancake ingredients together and cook pancakes in a cooking sprayed pan. BECAREFUL with the pancakes as they are very soft. Cook well on one side and gently flip to cook on the other.
Beat cream filling ingredients together. Layer between pancakes and add the rest to the topping.
For additional toppings seen here, add toasted pecans, sugar free syrup, and sprinkle of cinnamon.
Nutrition for pancakes only: 200 cals, 2g fat, 15g carbs, 6.5g fiber, 3.6g sugar, 32g protein.
Macros of pancakes and cream filling: 262 cals, 2g fat, 17g carbs, 41g protein.