Pumpkin Roll Pancakes – Low Carb, Grain Free, THM S

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.

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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.

Note: Larger pancakes may not cook through and may break when flipping.

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5 from 1 vote

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Pumpkin Roll Pancakes

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

These pumpkin roll pancakes are like eating your favorite pumpkin roll cake for breakfast!

Course: Breakfast

Cuisine: American

Keyword: pumpkin roll pancakes

Servings: 6 servings

Calories: 294 kcal

Author: Taryn

Ingredients

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

1. Combine all the ingredients in the blender putting the liquid ingredients in first. Blend until smooth.
2. 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.
3. 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.
4. To make the cream cheese icing: Combine the cream cheese and sweetener and mix well.
5. Note: Larger pancakes may not cook through and may break when flipping.

Nutrition Facts

Pumpkin Roll Pancakes

Amount Per Serving

Calories 294 Calories from Fat 198

% Daily Value*

Total Fat 22g 34%

Saturated Fat 11g 55%

Cholesterol 172mg 57%

Sodium 468mg 20%

Potassium 333mg 10%

Total Carbohydrates 8g 3%

Dietary Fiber 1g 4%

Sugars 4g

Protein 14g 28%

Vitamin A 144.7%

Vitamin C 2.1%

Calcium 17.5%

Iron 7.4%

* Percent Daily Values are based on a 2000 calorie diet.