Keto Almond Protein Pancakes Recipe

Name: Keto Almond Protein Pancakes
Prep time: 5M
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 2 Vanilla Whey Protein; 0.25 Almond Meal Flour; 2 Coconut flour, high fiber; 1 Baking Powder (Straight Phosphate, Double Acting); 3 Egg (Whole); 0.25 Cottage Cheese 4% fat; 2 Cream, heavy, liquid

2.7g
Net Atkins Count ^TM

Prep Time: 5 Minutes
Style:American
Cook Time: 10 Minutes
Phase: Phase 2
Difficulty: Difficult

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

19.8g

Protein

10.5g

Fat

1.2g

Fiber

191.6cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

2 oz Vanilla Whey Protein
0 1/4 cup Almond Meal Flour
2 teaspoon Coconut flour, high fiber
1 tsp Baking Powder (Straight Phosphate, Double Acting)
3 large Egg (Whole)
0 1/4 cup Cottage Cheese 4% fat
2 Tbsp Cream, heavy, liquid

DIRECTIONS

Top these naturally keto and low carb almond flour pancakes with almond butter, sugar-free syrup, or toasted almonds, if desired.

Mix the protein powder (1oz is about 4 Tbsp), almond meal, coconut flour and baking powder together. Whisk the eggs, then blend together with the cottage cheese and heavy cream (substitute cream cheese if cottage cheese is not on your accepted foods list).
Heat a large nonstick skillet or griddle over medium heat. Lightly grease with butter or canola oil.
Using about 3 tablespoons per pancake, drop batter onto the skillet. When bubbles begin to form in the middle of each pancake (about 2 minutes), turn over and cook another 2 minutes or until firm.
Repeat, keeping pancakes warm in the oven.

Cooking Tip

Add blueberries to the batter to add a fruit serving to this low carb breakfast or post workout meal (just pay attention to net carbs whenever you add ingredients).