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Low Carb Pumpkin Hazelnut pancakes takes 15 minutes to prepare.

Low Carb Pumpkin Hazelnut pancakes takes 15 minutes to cook.

Low Carb Pumpkin Hazelnut pancakes makes 1 servings.

The ingredients for Low Carb Pumpkin Hazelnut pancakes are:

1 serving Pork Rind (0.5 oz)
.13 cup Bob's Red Mill Hazelnut Meal/Flour (by VLBARC)
2 tbsp Bob's Red Mill Coconut Flour (by BABYHUNT)
1 tsp Baking Powder
1 serving Himalayan Pink Sea Salt serving size 1 tsp (6 g) (by RURABE)
4 tsp Swerve All Natural Sweetener (by JANIS-IRENE)
.5 tsp Cinnamon, ground
6 tbsp Philadelphia Light cream cheese (31g)
2 tbsp Butter, salted
1 tsp Vanilla Extract
.13 cup Libby's 100% Pure Pumpkin Puree (by TEQUILAMY)
4 medium Egg, fresh, whole, raw
1 fl oz Water, tap

Here is how you make Low Carb Pumpkin Hazelnut pancakes:

MIX DRYMIX WETMIX TOGETHERPUT IN GRIDDLE PANCOOKServing Size: 10 PANCAKES - 2 PER SERVINGNumber of Servings: 1Recipe submitted by SparkPeople user MYSTTEARS.

The nutritional information for Low Carb Pumpkin Hazelnut pancakes is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 929.0

• Total Fat: 70.4 g
• Cholesterol: 791.7 mg
• Sodium: 2,103.7 mg
• Total Carbs: 45.1 g
• Dietary Fiber: 9.5 g
• Protein: 42.0 g