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Low Carb Pumpkin Chocolate Pancakes
These low carb pumpkin chocolate pancakes are full of protein, fiber, vitamins and minerals but taste like they are just full of chocolate goodness. Gluten free, grain free, with a paleo and whole30 option.
In a large bowl, add the egg whites, egg,pumpkin puree and coconut milk. Stir to combine.
To the egg and pumpkin mixture add the ground sunflower seeds, coconut flour, chocolate protein powder and cocoa powder.
Stir well to combine the ingredients well, making sure all the cocoa powder is mixed in.
Add the vanilla extract and baking powder Stir to combine.
Spray an electric griddle that has been set to 250 with coconut oil (or other non-stick spray). Divide the batter into 8 pancakes, using a spoon to scoop the batter (it will be thick).
Cook for 4 minutes until firm and lightly brown on the bottom.
Carefully flip the pancakes and cook another 3-5 minutes until firm to the touch.
Serve with lightly sweetened Greek yogurt and pomegranate arlis and your favorite syrup.
Nutrition Information
Nutrition Facts
Amount per Serving
Calories
81
Fat
2
g
Carbohydrates
6
g
Fiber
2
g
Sugar
1
g
Protein
8
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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