Recipes

Keto Pumpkin Flax Pancakes Recipe

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Atkins Keto Pumpkin Flax Pancakes
2.9g
Net Atkins Count TM
Prep Time: 5 Minutes
Style:American
Cook Time: 15 Minutes
Phase: Phase 1
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
19.2g

Protein

25.2g

Fat

6.9g

Fiber

335.2cal

Calories

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How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 3 large Egg (Whole)
  • 0 1/4 cup Pumpkin (Without Salt, Canned)
  • 0 1/8 cup Coconut Milk Unsweetened
  • 3 tablespoon Vegetable Oil
  • 1 tsp Vanilla Extract
  • 1 tbsp Erythritol
  • 1 oz or 1 scoop Vanilla Whey Protein
  • 0 1/2 cup Organic 100% Whole Ground Golden Flaxseed Meal
  • 1 Tbsp Organic High Fiber Coconut Flour
  • 0 3/4 tsp Pumpkin Pie Spice
  • 0 1/2 tsp Baking Powder (Straight Phosphate, Double Acting)
  • 0 1/8 tsp Salt

DIRECTIONS

  1. Whisk together the eggs with the pumpkin, coconut milk, 2 tablespoons oil, vanilla and granular sugar substitute in a medium bowl.
  2. 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.
  3. 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.

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.