Keto Pumpkin Flax Pancakes
2.91
Net Carbs
19.21
Protein
25.21
Fat
6.87
Fiber
335.16
Calories
Cooking tip: Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.
Ingredients:
- 1/2 cup Organic 100% Whole Ground Golden Flaxseed Meal
- 1/2 teaspoon Baking Powder (Straight Phosphate, Double Acting)
- 3 large Eggs (Whole)
- 3 tablespoons Vegetable Oil
- 1/8 cup Coconut Milk Unsweetened
- 3/4 teaspoon Pumpkin Pie Spice
- 1/4 cup Pumpkin (Without Salt, Canned)
- 1 teaspoon Vanilla Extract
- 1 tablespoon Erythritol
- 1 ounce or scoop Vanilla Whey Protein
- 1 tablespoon Organic High Fiber Coconut Flour
- 1/8 teaspoon Salt
Directions:
- Whisk together the eggs with the pumpkin, coconut milk, 2 tablespoons oil, vanilla and granular sugar substitute in a medium bowl.
- In a small bowl whisk the flax meal, coconut flour, protein powder, pumpkin pie spice, baking powder and salt. Add to wet ingredients; whisk to combine.
- Heat a non-stick skillet with 1 teaspoon of oil. Measure out 1/2 cup pancake batter and spread out to about 6 inches in the pan. When bubbles begin to form on the surface (after a few minutes) flip pancake over and cook an additional 2 minutes. Repeat for 2 more pancakes. Cut out eyes, nose and mouth if desired for Halloween fun. Serve immediately with sugar-free pancake syrup and a pat of butter. Makes three 6-inch pancakes; 1 pancake = 1 serving.
