Protein pancakes have become a staple in my diet. Through trial and error, I found a way to make a keto friendly protein pancake that isn’t too dry or fluffy. So now I just experiment with different ingredients to see what flavors I can come up with. I say “winter spice” which is really pumpkin pie spice. However, when anyone hears “pumpkin pie spice”, they automatically think pumpkin. If you’re not using pumpkin in the recipe, that just basically means you’re using one spice instead of pulling out cinnamon, ginger, nutmeg, allspice and cloves.
Keto Winter Spice Bacon Protein Pancake
1 scoop vanilla protein powder
1 tsp baking powder
Pumpkin Pie spice to taste
1/4 cup egg whites
1 tbsp MCT oil
2 tbsp real bacon crumbles
No carb/no calorie pancake syrup
Macros — Carbs 1.3g, Fat 18.2g, Protein 37.5g (based on the ingredients I used)
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I tend to use a small skillet and make one big pancake. But you could make several smaller pancakes if you prefer. The macros are for the entire recipe.
Preheat skillet to just below medium heat. Mix protein powder, baking powder and pumpkin pie spice together until well blended. I use a small whisk. Then add egg whites and MCT oil. Mix together. Then add bacon crumbles.
Allow the batter to sit for a moment before putting it into the skillet. It allows the batter to become thicker and the baking powder to do its job. You might see it “bubble”. That’s OK. Pour into a non-stick skillet. Cook until it is set. I’ve made the mistake of attempting for flip when it wasn’t quite ready and it’s a mess! I jiggle the skillet and judge by the movement (or lack thereof) if it’s ready to flip. When you flip it, it takes a shorter period of time to cook the second side, so watch it or the pancake will end up too dry.