These Keto Pumpkin Spice Cottage Cheese Protein Pancakes are a perfect healthy breakfast for anyone on a low carb diet. Made with simple ingredients, they offer a delicious pumpkin flavor and a fluffy texture. Combining cottage cheese and coconut flour, these pancakes are not only gluten-free but also high-protein.
Whether you’re new to making keto recipes or a seasoned pro, this easy recipe is sure to become one of your favorite pancake recipes. Plus, these low carb pancakes are a great way to enjoy the flavors of pumpkin pie filling without the carbs. Let’s get started with this keto pumpkin pancakes recipe!
Fall flavors are perfect for this time of year. These pumpkin cottage cheese pancakes are a great source of grams of protein and perfect for a healthy breakfast or snack. With only a few grams of net carbs per serving, they’re a guilt-free way to satisfy your cravings.
Watch me make this recipe in my quick video – it’s like cooking together in the kitchen!
Ingredients
Main Ingredients:
- full-fat cottage cheese
- pumpkin puree
- eggs
- coconut flour
Spices and Flavorings:
- baking powder
- pumpkin pie spice
- cinnamon
- vanilla
- Swerve
Optional Add-ins:
- keto friendly chocolate chips
For Cooking and Serving:
- Butter for frying
- Whipped cream (optional)
Instructions
- Blend the Cottage Cheese: Place the cottage cheese in a blender and blend until smooth. This helps to create a creamy texture for your pancakes.
- Mix the Ingredients: After blending the cottage cheese, add the pumpkin puree, eggs, coconut flour, baking powder, pumpkin pie spice, cinnamon, vanilla, and Swerve directly into the blender. Blend until everything is well combined and you have a smooth batter. Alternatively, you can transfer the blended cottage cheese to a large mixing bowl and mix in the remaining ingredients.
- Heat the Skillet: Heat a non-stick skillet over medium heat. Add a small amount of butter to the skillet to prevent sticking.
- Scoop the Batter: Use a cookie scoop or a 1/4 cup measuring cup to scoop the batter into the skillet. This ensures your pancakes are evenly sized.
- Cook the Pancakes: Cook the pancakes for 2-3 minutes on each side, or until they are golden brown. Flip them carefully to avoid breaking.
- Serve and Enjoy: Top your pancakes with sweetened whipped cream if desired. You can also add other toppings like keto chocolate chips, maple syrup, or Greek yogurt.
Topping and Add-In Suggestions
Toppings:
- Whipped cream (sweetened with a keto-friendly sweetener)
- Maple syrup (sugar-free)
- Keto chocolate chips
- Greek yogurt
- Chopped nuts (if not nut-free)
- Fresh berries (like blueberries or raspberries)
Add-Ins:
- Keto chocolate chips (for a chocolatey twist)
- Protein powder (for extra protein)
- Chia seeds (for added fiber)
- Shredded coconut (for a tropical flavor)
Feel free to mix and match these suggestions to create your perfect pancake stack! Enjoy your Keto Pumpkin Spice Cottage Cheese Protein Pancakes!
Recipe Tips
- For fluffy pancakes, make sure your baking powder is fresh.
- Use a food processor if you don’t have a blender.
- Cooking spray can be used instead of butter for frying.
Ingredient Swaps
- Swap coconut flour with almond flour for a different texture.
- Use monk fruit sweetener instead of Swerve.
- Add protein powder for extra protein.
Storage
Store leftover pancakes in an airtight container in the fridge for up to 3 days. Reheat in a non-stick skillet or microwave.
Freezing: Place the pancakes in a single layer on a baking sheet and freeze until solid. Then transfer them to a ziplock bag. Reheat in a nonstick skillet or microwave.
These healthy pumpkin pancakes are a fantastic addition to your low carb diet. Made with coconut flour and real pumpkin puree, they offer a delightful pumpkin spice flavor.
Whether you’re enjoying them on busy mornings or as a treat, these pumpkin spice pancakes are sure to become one of your favorite pancake recipes. They’re a great way to enjoy a high-protein breakfast without the guilt. Plus, with only 1.8 grams of net carbs, they fit perfectly into a keto or low carb diet.
For those who love traditional pancakes, these keto pumpkin pancakes offer a similar fluffy texture without the carbs. They’re also a great option for those looking to add more protein to their diet, thanks to the cottage cheese and eggs.
Enjoy your low carb pumpkin pancakes and happy cooking!
FAQ
Q: Can I use egg whites instead of whole eggs?
A: Yes, you can use egg whites, but the pancakes might be less fluffy. For best results, use 2 egg whites for each whole egg.
Q: Can I make these pancakes with almond flour?
A: Yes, you can substitute coconut flour with almond flour, but you may need to adjust the amount. Start with 1/2 cup almond flour and add more if the batter is too thin.
Q: Can I add protein powder to these pancakes?
A: Yes, adding a scoop of protein powder can increase the protein content. This is a great option for those looking to make high-protein pancakes.
Q: Can I use other types of flour?
A: Yes, you can experiment with oat flour or a mix of almond flour and coconut flour. Just keep in mind that the texture and flavor might change.
Q: How do I get the best results when cooking these pancakes?
A: Make sure your skillet is at medium heat and use a small amount of butter or coconut oil or avocado oil to prevent sticking. Cook each pancake for 2-3 minutes on each side until golden brown.
Q: What’s the difference between these and traditional pancakes?
A: These keto pancakes use coconut flour and cottage cheese instead of regular flour and milk, making them lower in carbs and higher in protein. They also have a unique pumpkin flavor perfect for fall.
Q: Can I use pumpkin pie mix instead of pumpkin puree?
A: No, pumpkin pie mix contains added sugar and spices. Use real pumpkin puree for the best results.
Q: How do I know when the pancakes are done?
A: The pancakes are done when they are golden brown on both sides and cooked through the middle. They should be firm to the touch.
More delicious keto recipes
Keto Pumpkin Spice Cottage Cheese Pancakes
Equipment
- 1 Spatula
Ingredients
Main Ingredients:
- 1/2 cup full-fat cottage cheese
- 1/4 cup pumpkin puree
- 2 large eggs
- 1/4 cup coconut flour
Spices and Flavorings:
- 1 teaspoon baking powder
- 1/2 teaspoon Pumpkin Spice
- 1/4 teaspoon cinnamon
- 1 teaspoon vanilla
- 3 tablespoons Swerve
Optional Add-ins:
- 2 tablespoons keto chocolate chips
For Cooking:
- 1 tablespoon Butter for frying
Instructions
- Blend the Cottage Cheese: Place the cottage cheese in a blender and blend until smooth. This helps to create a creamy texture for your pancakes.
- Mix the Ingredients: After blending the cottage cheese, add the pumpkin puree, eggs, coconut flour, baking powder, pumpkin pie spice, cinnamon, vanilla, and Swerve directly into the blender. Blend until everything is well combined and you have a smooth batter. Alternatively, you can transfer the blended cottage cheese to a large mixing bowl and mix in the remaining ingredients.
- Heat the Skillet: Heat a non-stick skillet over medium heat. Add a small amount of butter to the skillet to prevent sticking.
- Scoop the Batter: Use a cookie scoop or a 1/4 cup measuring cup to scoop the batter into the skillet. This ensures your pancakes are evenly sized.
- Cook the Pancakes: Cook the pancakes for 2-3 minutes on each side, or until they are golden brown. Flip them carefully to avoid breaking.
- Serve and Enjoy: Top your pancakes with sweetened whipped cream if desired. You can also add other toppings like keto chocolate chips, maple syrup, or Greek yogurt.
Video Recipe
Notes
- Easy Homemade Pumpkin Puree Recipe
- For fluffy pancakes, make sure your baking powder is fresh.
- Use a food processor if you don’t have a blender.
- Cooking spray can be used instead of butter for frying.
This worked exactly as written, thanks!