- 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
In a mixing bowl, whisk together the pumpkin puree, eggs, protein powder, and pumpkin pie spice until well combined.
Preheat a non-stick skillet or griddle over medium-high heat and add a small amount of butter or oil to prevent sticking.
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.
Cook the pancakes for 2-3 minutes on one side, or until small bubbles form on the surface and the edges start to set.
Flip the pancakes and cook for an additional 1-2 minutes on the other side, or until they are cooked through and golden brown.
Remove the pancakes from the skillet and repeat with the remaining batter.
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.