Pumpkin Pancakes, Low Carb

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Nutritional Info
  • 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

View full nutritional breakdown of Pumpkin Pancakes, Low Carb calories by ingredient
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Number of Servings: 2


    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


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 servings

Number of Servings: 2

Recipe submitted by SparkPeople user DARLYNG.

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