Ingredients

The following ingredients have 4 Servings
  • Pumpkin Pancake Ingredients:
  • 2 large eggs
  • 2 tbsp cream cheese
  • 1 ½ tbsp canned pumpkin (unsweetened (not pumpkin pie filling))
  • 1 tsp vanilla extract
  • ⅔ cup almond flour
  • 2 tbsp coconut flour
  • 1 tbsp Swerve sweetener (or other low carb sweetener equivalent)
  • 1 tsp pumpkin pie spice
  • ⅛ tsp salt
  • 1 tsp baking powder
  • ½ tsp xanthan gum *optional
  • ⅓ cup water or more as needed
  • Pumpkin Cheesecake Topping Ingredients:
  • ⅓ cup cream cheese
  • 2 tbsp canned pumpkin (unsweetened)
  • 1 tbsp to 1 ½ Swerve sweetener (to taste)
  • ½ tsp cinnamon
  • ⅛ tsp pumpkin pie spice
  • ½ tsp vanilla extract

Instruction

  • Preheat griddle to 350 F (170 C). Add all the pancake wet ingredients except for the water into a blender or processor, & blend. Add the dry ingredients and blend until smooth.
  • Add water, a little amount at a time until pancake batter has the right consistency (not super thick or too thin and runny).
  • Pour a small amount of batter (it is easier to flip smaller sized pancakes) onto a preheated well oiled griddle or pan.
  • Cook for 3 to 4 minutes until browned and the edges of pancake almost to the center are dry.
  • Flip and cook the other side for 2 to 3 minutes. I like to place the done pancakes on a oven safe plate in a warm oven (200 F or 93 C) to make sure pancakes stay warm while others are cooking and helps with any not quite all done in the center pancakes.
  • For the Pumpkin Cheesecake Topping, add all pumpkin cheesecake topping ingredients to a magic bullet type blender or processor. Blend and whip together until creamy.
  • Spread each pancake with a tbsp of pumpkin cheesecake spread and drizzle with sugar free maple syrup and garnish with chopped pecans if desired.