I was craving a pumpkin roll today but making one of those was more of a project than I wanted to undertake. I decided to take the same flavors of pumpkin plus cream cheese icing and make pumpkin roll pancakes instead.
If you follow me on instagram you may have seen my initial attempt at making this a waffle. I got to use my favorite hashtag #nailedit which was dripping with New Jersey sarcasm.
With a blender 2/3 full of batter I decided to give pancakes a try instead and they came out perfect. You need to keep them small so they cook through and flip without breaking but there is something special about a plate of silver dollar pancakes. Especially drizzled with icing.
I was halfway through making the pancakes when I realized I was out of cream cheese. My options were: drag four kids to the grocery store on a Saturday or make the icing with something else. I decided to trying making it with cottage cheese before I braved the supermarket. I actually really liked it! If you are out of cream cheese of just want to get in extra protein I encourage you to try the cottage cheese version.
Pumpkin Roll Pancakes – Low Carb, Grain Free, Sugar Free, THM S
Batter Ingredients:
4 eggs
1 cup cottage cheese
1 cup pumpkin puree
1/4 cup almond milk
1 cup Trim Healthy Mama Baking Blend OR 1/3 cup each almond flour, coconut flour, ground golden flax
1 tsp vanilla
1 tsp baking powder
1/3 cup Trim Healthy Mama Gentle Sweet (or my sweetener blend)
1 tsp cinnamon
1/4 tsp ginger
pinch of nutmeg
Cream Cheese Icing:
8 oz cream cheese, softened
1/3 cup Trim Healthy Mama Gentle Sweet (or my sweetener blend)
OR Cottage Cheese Icing:
1 cup cottage cheese
2 tbsp butter
1/4 cup Trim Healthy Mama Gentle Sweet (or my sweetener blend)
1/2 tsp vanilla
Instructions:
Combine all the ingredients in the blender putting the liquid ingredients in first. Blend until smooth.
Preheat a large frying pan over medium heat. Spray liberally with cooking spray. Drop tablespoons of dough onto the frying pan. I used a small cookie scoop for this. Cook well before flipping.
To make the cottage cheese icing: Blend cottage cheese until smooth in a small food processor or rocket blended. Add the other ingredients and mix well.
To make the cream cheese icing: Combine the cream cheese and sweetener and mix well.
Note: Larger pancakes may not cook through and may break when flipping.
10 minPrep Time
20 minCook Time
30 minTotal Time
Yields 4-6 servings
Save RecipeIngredients
- 4 eggs
- 1 cup cottage cheese
- 1 cup pumpkin puree
- 1/4 cup almond milk
- 1 cup Trim Healthy Mama Baking Blend OR 1/3 cup each almond flour, coconut flour, ground golden flax
- 1 tsp vanilla
- 1 tsp baking powder
- 1/3 cup Trim Healthy Mama Gentle Sweet (or my sweetener blend)
- 1 tsp cinnamon
- 1/4 tsp ginger
- pinch of nutmeg
- 8 oz cream cheese, softened
- 1/3 cup Trim Healthy Mama Gentle Sweet (or my sweetener blend)
- 1 cup cottage cheese
- 2 tbsp butter
- 1/4 cup Trim Healthy Mama Gentle Sweet (or my sweetener blend)
- 1/2 tsp vanilla
Instructions
- Combine all the ingredients in the blender putting the liquid ingredients in first. Blend until smooth.
- Preheat a large frying pan over medium heat. Spray liberally with cooking spray. Drop tablespoons of dough onto the frying pan. I used a small cookie scoop for this. Cook well before flipping.
- To make the cottage cheese icing: Blend cottage cheese until smooth in a small food processor or rocket blended. Add the other ingredients and mix well.
- To make the cream cheese icing: Combine the cream cheese and sweetener and mix well.
- Note: Larger pancakes may not cook through and may break when flipping.
| Nutrition Facts |
| Amount Per Serving, based on 6 servings with Cream Cheese Icing |
|
Calories 328
|
|
%Daily Value
|
|
Total Fat 25.4g
39%
|
|
Saturated Fat 13.6g
68%
|
|
TransFat 0.0g
|
|
Cholesterol 154mg
51%
|
|
Sodium 313mg
13%
|
|
Total Carbohydrates 10.9g
4%
|
|
Dietary Fiber 4.4g
18%
|
|
Sugars 2.8g
|
|
Protein 14.9g
|
|
Vitamin A 141%
Vitamin C 4%
|
|
Calcium 14%
Iron 25%
|
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