I made these keto chocolate peanut butter pumpkin protein pancakes a few weeks ago and forgot to post the recipe! They are low carb, packed with protein, and of course delicious. I don’t make many recipes that are keto friendly, but this one turned out awesome!
The pancakes are made from chocolate peanut butter casein protein powder, eggs, pumpkin puree, and cacao powder. No flour, no gluten, low carb! I liked using the casein protein in these because it doesn’t dry out like whey does.
Then, for the toppings, as I always do, I topped it with more chocolate and peanut butter. The sauce drizzled on top is a pumpkin peanut butter sauce. I used peanut flour in the sauce instead of regular peanut butter to keep it lower fat/calories. Then I topped it with a chopped up chocolate cream protein bar.
Anyway, check out the recipe below. For some more pumpkin recipes click here, and for more protein pancake recipes go here!
PrintChocolate Peanut Butter Pumpkin Pancakes (Keto)
- Prep Time: 5
- Cook Time: 8
- Total Time: 13 minutes
- Yield: 1 serving
Description
These fluffy chocolate peanut butter pumpkin protein pancakes are low carb, keto friendly, and super easy to make. Topped with a pumpkin peanut butter sauce and pumpkin cream protein bar.
Ingredients
Instructions
Preheat pan or griddle to medium/high heat. Add all pancake ingredients to a bowl. Mix together until a smooth, thick batter forms.
Spray pan with nonstick spray. Spoon batter onto pan to make 4, medium-sized pancakes. Cooke for about 3-4 minutes per side or until bubbles start to form.
Once cooked, mix ingredients for peanut butter sauce. Drizzle pancakes with sauce and top with chopped up chocolate cream protein bar. Enjoy!
- Category: Breakfast
Nutrition
- Serving Size: pancakes w/o toppings
- Calories: 320
- Sugar: 4
- Fat: 11.5
- Carbohydrates: 15
- Fiber: 4
- Protein: 38
Keywords: chocolate peanut butter pumpkin protein pancakes