Enjoy these wonderful fluffy pumpkin cream cheese pancakes on a cool Fall morning with warm sugar-free maple syrup.


4 oz cream cheese, softened, at room temperature

4 Tbsp coconut flour

2 Tbsp pumpkin puree

4 large eggs, separated

1/2 tsp pumpkin pie spice

2 Tbsp Swerve Confectioners

2 tsp baking powder, non-gmo

1/4 c unsweetened almond milk


-Separate eggs. Whip the egg whites in bowl until you have soft peaks Set aside.

-In a separate bowl, mix egg yolks, confectioner's sweetener, cream cheese and pumpkin puree.

-Add coconut flour, baking powder and pumpkin pie spice. Mix well. Add almond milk and mix until batter is smooth. (*You can add more almond milk if needed)

-Fold-in the egg whites

-Spray olive oil in the skillet. Heat skillet on medium.

-Pour pancake batter in 4' diameter

MAKES 4 pancakes -- Serving size: 2

Cal: 204 Fat: 16g Carb: 1ng Protein: 9g

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