Pumpkin Cheesecake Pancakes Low Carb & Gluten Free
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5 from 7 votes

Pumpkin Cheesecake Pancakes Low Carb

Pumpkin Cheesecake Pancakes Low Carb are wonderful sugar free treat breakfast.
Prep Time6 mins
Cook Time15 mins
Total Time21 mins
Course: gluten free, keto, low carb
Cuisine: breakfast, pancakes
Servings: 4
Calories: 230kcal
Author: Stacey

Ingredients

  • Pumpkin Pancake Ingredients:
  • 1 lg egg
  • 2 egg whites
  • 2 tbsp cream cheese
  • 3 tbsp canned pumpkin unsweetened (not pumpkin pie filling)
  • 1 tsp vanilla extract
  • cup almond flour
  • 2 tbsp coconut flour
  • 1 tbsp Swerve sweetener or other low carb sweetener equivalent
  • 1 tsp pumpkin pie spice
  • tsp salt
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp xanthan gum *optional
  • cup water or more as needed
  • Pumpkin Cheesecake Topping Ingredients:
  • cup cream cheese
  • 2 tbsp canned pumpkin unsweetened
  • 1 tbsp to 1 ½ Swerve sweetener to taste
  • ½ tsp cinnamon
  • tsp pumpkin pie spice
  • ½ tsp vanilla extract

Instructions

  • 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.

Notes

*all nutritional data are estimates based on the products I used*

Nutrition

Serving: 3g | Calories: 230kcal | Carbohydrates: 9.5g | Protein: 8g | Fat: 16g | Fiber: 4.5g | Sugar: 2g