Ingredients
The following ingredients have 10 Servings
- 1 cup almond flour
- 1 tablespoon Swerve granular sweetener
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/8 teaspoon nutmeg
- 1/8 teaspoon allspice
- 3 eggs brought to room temperature
- 1/4 cup canned pumpkin
- 2 tablespoons coconut oil, melted
- 1/2 teaspoon vanilla extract
- 1/4 cup almond milk
- 1/4 cup pecans, chopped
- 2 oz cream cheese, softened
- 1/2 cup heavy cream
- 2 tablespoons Swerve confectioners sweetener
- 1/4 teaspoon vanilla extract
Instruction
- Add softened cream cheese, cream, Swerve confectioners sweetener and vanilla to a medium bowl. Using a hand mixer, beat on medium-high until fluffy. Place bowl in the fridge while you make the pancakes.
- Mix the almond flour, Swerve granular, baking powder, salt, cinnamon, ginger, nutmeg and allspice in a large bowl and set aside. Whisk the eggs in a medium bowl until frothy. Add the canned pumpkin, coconut oil, vanilla extract and almond milk and whisk until combined.
- Fold the wet ingredients into the dry and mix well. Let the batter rest for 5 minutes while you heat a nonstick pan over medium-high heat. Add a bit of butter to the pan for extra golden pancakes!
- Once your pan is at the desired temperature, scoop batter onto skillet in even pancakes. Cook until you see the edges firming slightly and bubbles forming- about 7 minutes. Flip and cook another 2-3 minutes until pancakes are fluffy and cooked throughout.
- Layer pancakes and whipped cream cheese to form a delicious stack! Top with chopped pecans and serve.
