Low Carb Pumpkin Cheesecake Pancakes
Low Carb Pumpkin Cheesecake Pancakes are light and airy. Hints of cinnamon, nutmeg, ginger, allspice and cloves are a great start to the fall festivities.
Fluffy pancakes on the weekends were hard to let go of, but, you can now enjoy pancakes again.
Low Carb Pumpkin Cheesecake Pancakes
5 from 1 vote
Course: Breakfast
Cuisine: All types
Keyword: Low Carb Pumpkin Cheesecake Pancakes, Pumpkin Pie Pancakes
Prep Time: 5 minutes
Cook Time: 2 minutes
Resting Time: 5 minutes
Total Time: 7 minutes
Servings: 16 pancakes
Calories: 31kcal
Ingredients
4 ounces Cream Cheese
4 large Eggs
2 Tablespoons Pure Pumpkin Puree
1 teaspoon Pure Vanilla Extract
1 teaspoon Pyure Sugar Substitute (or your choice)
1/2 teaspoon Baking Powder
1/4 teaspoon Pumpkin Pie Spice
1/8 teaspoon Ground Cinnamon
2 teaspoons Butter
US Customary - Metric
Instructions
Add all ingredients except butter to blender and process until smooth. Let sit while the skillet is heating.
Heat a cast iron skillet or griddle with a medium flame until hot and then add 1 teaspoon of butter.
Slowly pour pancake mix into skillet to make 3 inch pancakes. When bubbles begin to form, flip pancakes. Continue until all batter has been used. Use the second teaspoon of butter, half way through, to grease pan.
Serve with butter and maple syrup.
Notes
If pancakes spread out too much, the griddle or skillet is not hot enough.
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