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Almond Protein Pancakes with Blueberries Recipe


Atkins Almond Protein Pancakes with Blueberries
6.3g
Net Atkins Count ™
Prep Time: 5 Minutes
Style:American
Cook Time: 10 Minutes
Phase: Phase 2
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

24g

Protein

13.9g

Fat

4.1g

Fiber

256.5kcal

Calories

calculator Calculating Net Atkins Count™

INGREDIENTS

  • 2 Tbsp Blanched Almond Flour
  • 3/4 large Egg (Whole)
  • 1 1/2 Tbsp Whole Grain Soy Flour
  • 1/4 tsp Baking Powder (Straight Phosphate, Double Acting)
  • 1/2 oz Large or Small Curd Creamed Cottage Cheese
  • 2 Tbsp Vanilla Whey Protein
  • 1/4 cup Fresh Blueberries

DIRECTIONS

  1. Combine the almond flour, protein powder, soy flour and baking powder together.  Stir in the beaten egg and cottage cheese until blended. 
  2. Heat a large nonstick skillet or griddle over medium heat. Lightly grease with butter or canola oil. 
  3. Using about 1/4 cup per pancake, drop batter onto the skillet. When bubbles begin to form in the middle of each pancake, turn over and cook another 2 minutes or until firm. 
  4. Serve with blueberries  Or add blueberries to the pancake batter before cooking.

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.

How we calculate the Net Atkins Count™

In the Atkins Nutritional Approach®, the Net Atkins Count™ is calculated by subtracting the number of grams of fiber and polyols (such as glycerin and sugar alcohols) from the total grams of carbohydrates in whole foods. This reflects the idea that fiber and polyols minimally impacts blood sugar levels at the doses present in the products.

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