This time of year, with the holidays looming ahead of us and cold weather for many, pumpkin just seems like a natural. It's easy to cook a whole pumpkin and have plenty of gorgeous pumpkin purée to use for treats like this.
Certainly pumpkin pancakes don't have to be reserved for the holidays, I'm a year-round pumpkin fan. Keep some pre-cooked pumpkin purée in the freezer in small containers (1/2 to 1 cup size) so you can enjoy these delicious pancakes year round, with no more work than opening a can would be. You could definitely use canned purée as well, as the recipe states below. Whatever works for you!
My kids grab these cold and eat them like cookies, with no toppings needed. I guess they're good. Enjoy!
Pumpkin Cream Cheese Pancakes
Makes approx 12-16 pancakes (4 servings). Each serving is approximately 395 calories, 13g total carbs (5g net carbs), 14g protein, 8g of fiber.
1/2 cup Almond Flour
1 Tbsp Coconut Flour (or equal amount of whole chia seeds would do in a pinch)
1/2 cup Coconut Chia "Oatmeal" mix
1/2 cup Cream Cheese
Pinch of Salt
1 Tbsp Cinnamon
1 tsp Pumpkin Pie Spice (or use 1/4 tsp each of ginger, allspice, nutmeg & cloves)
3/4 cup Pumpkin Purée (approx half of one 15 ounce can of pumpkin purée)
1 tsp Liquid Stevia Extract
1 tsp vanilla extract
coconut oil or butter for the pan
Melt butter or coconut oil in a griddle or large frying pan over medium heat.
Combine all dry ingredients in a large bowl. Add all wet ingredients and stir thoroughly to combine.
Pour batter into pan using a 1/4 cup measure per pancake.
Cook pancakes for 3-5 minutes on the first side, then flip and cook for anpother 2-3 minutes on the second side.
* Please note: Using butter in the pan will produce a darker pancake, as shown above. If you prefer a lighter golden brown, I suggest using coconut oil, either refined coconut oil for a neutral (non-coconut) taste, or unrefined coconut oil, for a stronger coconut taste. It's personal preference. Both would work with this recipe.