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. Note: Larger pancakes may not cook through and may break when flipping.
To make the cream cheese icing:
Combine the cream cheese and sweetener and mix well.
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.
Nutrition: The number of pancakes per serving will vary. This recipe is set for 8 servings, there are 6 NET carbs per serving. Simply divide the number of pancakes you make by 8. The nutrition facts are for the pancakes with the cream cheese icing.To Reheat: place pumpkin pancakes on a microwave-safe dish and heat up in the microwave for 20-30 seconds until hot. To Freeze: flash freeze pancakes by laying them on a baking sheet and freezing for 1-3 hours. Remove pancakes from the pan and put them in a freezer bag or container. Will last up to 2 months in the freezer. Notes on Sweeteners: