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Keto Pumpkin Flax Pancakes Recipe


Atkins Keto Pumpkin Flax Pancakes
2.9g
Net Atkins Count ™
Prep Time: 5 Minutes
Style:American
Cook Time: 15 Minutes
Phase: Phase 1
Difficulty: Moderate
* 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

335.2kcal

Calories

calculator Calculating Net Atkins Count™

INGREDIENTS

  • 3 large Egg (Whole)
  • 1/4 cup Pumpkin (Without Salt, Canned)
  • 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
  • 1/2 cup Organic 100% Whole Ground Golden Flaxseed Meal
  • 1 Tbsp Organic High Fiber Coconut Flour
  • 3/4 tsp Pumpkin Pie Spice
  • 1/2 tsp Baking Powder (Straight Phosphate, Double Acting)
  • 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.

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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