Pumpkin is such a delicious, vibrant flavor in the fall and can be enjoyed year-round with these Easy Pumpkin Pancakes! My healthy pumpkin pancakes are like eating your favorite pumpkin roll cake for breakfast!

Pumpkin Pancakes – Low Carb, Keto, Gluten-Free, 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 pancakes instead.

How to Make Pumpkin Pancakes

I make my pumpkin pancake batter right in the blender. Add the ingredients, turn it on, and then use the smooth creamy batter. It’s that easy!

Can I make these pumpkin pancakes into waffles?

Nope. Sorry. 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 with a little 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.

Icing for Pumpkin Pancakes

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 Pancakes

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

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Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Course: Breakfast

Cuisine: American

Servings: 8 servings

Calories: 241kcal

Author: Taryn

Ingredients

Batter Ingredients:

• 4 eggs
• 1 cup cottage cheese
• 1 cup pumpkin puree
• 1/4 cup almond milk
• 1/3 cup almond flour
• 1/3 cup coconut flour
• 1/3 cup ground golden flax or additional almond flour
• 1 tsp vanilla
• 1 tsp baking powder
• 1/3 cup Trim Healthy Mama Gentle Sweet or my sweetener
• 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, finely ground

OR Cottage Cheese Icing:

• 1 cup cottage cheese
• 2 tbsp butter
• 1/4 cup Trim Healthy Mama Gentle Sweet or my sweetener, finely ground
• 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.

Notes

Notes on Sweeteners: 

I use my own blend of xylitol, erythritol, and stevia in my recipes. This is twice as sweet as sugar. It is comparable to Trim Healthy Mama Gentle Sweet and Truvia.

To sub in Swerve use 1.5 to 2 times the amount of sweetener called for.

 

To sub in Pyure or Trim Healthy Mama Super Sweet use half the amount of sweetener called for.

 

Substitutions will work in most recipes. They may not work in candies, such as caramel.

 

 

 

 

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Nutrition

Calories: 241kcal | Carbohydrates: 10g | Protein: 10g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 117mg | Sodium: 240mg | Potassium: 222mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5300IU | Vitamin C: 1.3mg | Calcium: 129mg | Iron: 1.5mg

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