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Almond-Pumpkin Pancakes Recipe

Atkins Almond-Pumpkin Pancakes
Net Atkins Count ™
Prep Time: 5 Minutes
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.









calculator Calculating Net Atkins Count™


  • 4 oz Vanilla Whey Protein
  • 1/4 cup Blanched Almond Flour
  • 1/4 cup Whole Grain Soy Flour
  • 1 tsp Baking Powder (Sodium Aluminum Sulfate, Double Acting)
  • 1/2 tsp Pumpkin Pie Spice
  • 4 large Egg (Whole)
  • 1/4 cup Large or Small Curd Creamed Cottage Cheese
  • 1/2 cup Pumpkin (Without Salt, Canned)


Be sure to use canned pumpkin purée, not pumpkin pie mix (which has added sugar), to make these pancakes. Serve with sugar-free pancake syrup or almond butter.

  1. Mix the protein powder, almond meal, soy flour, baking powder and pumpkin pie spice mix in a medium mixing bowl. Stir in the beaten eggs, cottage cheese and pumpkin purée until blended.
  2. Heat a large nonstick skillet or griddle over medium heat. Lightly grease skillet 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 the pancakes, turn and cook another 2 minutes or until firm.
  4. Repeat, keeping pancakes warm in the oven before 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.

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.