Low Carb Cream Cheese Pumpkin Pancakes
Pumpkin, a few apples, spice, and everything nice. And wouldn’t you guess it, I whipped up a batch of some taaaaasty low-carb, cream cheese pumpkin pancakes. In fact, not just pancakes, but a little pumpkin butter too, in case you don’t have any sugar-free maple syrup on hand.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Category: Breakfast
Scale
Ingredients
For the pumpkin butter:
- 1/2 tbsp 100% pumpkin
- 3 tbsp unsalted butter
- 1/16 tsp stevia in the raw
For the pancakes:
- 2 oz cream cheese
- 2 eggs
- 2 tbsp coconut flour
- 1/4 tbsp pumpkin pie spice
Instructions
- Starting with the pumpkin butter, mix together butter and pumpkin and microwave for 10-second intervals until smooth. Once smooth and hot, add Stevia to taste.
- Next, you’ll start the pancakes. Blend together cream cheese, eggs, coconut flour, and pumpkin pie spice.
- Heat a nonstick pan to medium and add a tablespoon of butter.
- As soon as the butter begins to brown, add half your pancake batter
- Once you see bubbles popping up through the pancake, it’s your cue to flip. The pancake should be mostly cooked at this point.
- Cook for another 30-60 seconds, remove from pan and add to a plate.
- Repeat with pancake #2.
- Top both pancakes with pumpkin butter and a hunk of butter.You can even add chopped pecans or walnuts, just be sure to add extra nutrition info. Enjoy!
Nutrition
- Serving Size: 1
- Calories: 656
- Fat: 62g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 17g
Keywords: pumpkin pancakes