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
-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