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Low Carb Pumpkin Pancakes

Two recipes for Low Carb Pumpkin Pancakes - one with nut flour, the other without nut flour
Prep Time10 mins
Cook Time20 mins
Total Time30 mins

Ingredients

Ingredients forLow Carb Pumpkin Panckes - With Coconut Flour

  • 0.5 cups Canned Pumpkin
  • 0.33333333333333 cups Coconut Flour
  • 4 Eggs
  • 5 drops Stevia or to your preference
  • 1 teaspoon Baking Powder
  • 2 ounces Cream Cheese
  • 2 tablespoons Heavy Cream
  • 3 pats Butter

Ingredients for Low Carb Pumpkin Pancakes - With Almond Flour

  • 0.33333333333333 cups Almond Flour
  • 2 Eggs
  • 0.5 cups Canned Pumpkin
  • 5 drops Stevia or to your preference
  • 0.5 teaspoons Baking Powder
  • 2 ounces Cream Cheese
  • 3 pats Butter

Instructions

  • Blend all ingredients together in a food processor, except the butter (which is used for cooking)
  • Heat skillet to medium high heat, and melt at least one of the pats of butter
  • Using a tablespoon, scoop the mixture up and using a flick motion, flick it into the pan so it splatters into a flat circle. My mom somehow perfected this and it was easier than it sounds
  • After edge starts to come up, flip the pancake and give it a small 'smoosh' with the spatula, to flatten it down
  • Cook until done (firm). Note that pancakes seem to take awhile to cook
  • Serve with butter and if desired, sugar free maple syrup!