5 Ingredient Low Carb Protein Pumpkin Pancakes

5 Ingredient Low Carb Protein Pumpkin Pancakes - BioCoach


  • 1/2 cup pumpkin puree (unsweetened)
  • 2 large eggs
  • 1/4 cup vanilla protein powder (whey or plant-based)
  • 1 teaspoon pumpkin pie spice (or a mix of cinnamon and nutmeg)
  • Butter or oil for cooking


  1. In a mixing bowl, whisk together the pumpkin puree, eggs, protein powder, and pumpkin pie spice until well combined.

  2. Preheat a non-stick skillet or griddle over medium-high heat and add a small amount of butter or oil to prevent sticking.

  3. Pour 1/4 cup of pancake batter onto the hot skillet for each pancake. Use the back of a spoon to spread the batter into a circular shape.

  4. Cook the pancakes for 2-3 minutes on one side, or until small bubbles form on the surface and the edges start to set.

  5. Flip the pancakes and cook for an additional 1-2 minutes on the other side, or until they are cooked through and golden brown.

  6. Remove the pancakes from the skillet and repeat with the remaining batter.

  7. Serve your simplified low-carb protein pumpkin pancakes with your choice of keto-friendly toppings such as sugar-free syrup or a dollop of whipped cream.

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