These keto-friendly pumpkin protein pancakes are a delicious and nutritious way to start your day. Made with almond flour and protein powder, they're packed with protein and fiber to keep you feeling full and satisfied. The pumpkin yogurt topping adds a creamy and flavorful touch that pairs perfectly with the warm spices of the pancakes.
Ingredients:
- 1/4 cup canned pumpkin puree
- 1/4 cup almond flour
- 1 scoop vanilla protein powder
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon baking powder
- 1 large egg
- 2 tablespoons unsweetened almond milk
- 2 tablespoons Greek yogurt
- 1 tablespoon pumpkin puree
- 1/4 teaspoon cinnamon
- 1/4 teaspoon vanilla extract
- 1 packet stevia or preferred sweetener optional
Instructions:
In a bowl, mix together the pumpkin puree, almond flour, protein powder, pumpkin pie spice, and baking powder
Add the egg and almond milk to the mixture and stir until well combined
Heat a non-stick skillet over medium heat and lightly grease with oil or cooking spray
Pour 1/4 cup of the pancake batter onto the skillet and cook until bubbles form on the surface, then flip and cook the other side until golden brown
Repeat with the remaining batter
In a separate bowl, mix together the Greek yogurt, pumpkin puree, cinnamon, vanilla extract, and sweetener if using to make the topping
Serve the pancakes with the pumpkin yogurt topping drizzled over the top
Enjoy!
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