Brunch

Pumpkin Pancakes, Low Carb is for Breakfast.

Pumpkin Pancakes, Low Carb takes 10 minutes to prepare.

Pumpkin Pancakes, Low Carb takes 5 minutes to cook.

Pumpkin Pancakes, Low Carb makes 2 servings.

The ingredients for Pumpkin Pancakes, Low Carb are:

3 oz softened cream cheese
2 eggs
2 tablespoons coconut milk
1/4 cup pumpkin
1/2 tsp molasses
1 scoop of Whey Protein Powder
1/2 tsp Stevia or liquid equivalent
1/2 tsp baking powder
1/2 tsp pumpkin pie spice
Pinch salt
Coconut oil for frying

Here is how you make Pumpkin Pancakes, Low Carb:

1. Soften the cream cheese in a glass bowl in the microwave for 20 seconds. 2. Add the eggs, pumpkin, coconut milk, molasses, & liquid Stevia, if using; mix until well with a fork until blended. 3. If you're using granular Stevia, combine it with the dry ingredients instead of the wet. In a small bowl, mix the remaining ingredients. 4. Pour the dry ingredients into the wet ingredients and stir until combined. Scrape down the batter. 5. Heat griddle to medium high on stove with about a tablespoon of coconut oil. Spoon about a 1/4 cup of the batter onto the griddle for each pancake. Fry for about 2 minutes per side. Serve immediately with sugar- free syrup and whipped cream. Serving Size: Makes 2 servingsNumber of Servings: 2Recipe submitted by SparkPeople user DARLYNG.

The nutritional information for Pumpkin Pancakes, Low Carb is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 432.2

• Total Fat: 37.3 g
• Cholesterol: 240.3 mg
• Sodium: 347.3 mg
• Total Carbs: 9.4 g
• Dietary Fiber: 1.0 g
• Protein: 18.1 g

The dietary needs meet for Pumpkin Pancakes, Low Carb is Low Carb