I have gone back and forth with low carb since I was 24. I feel better when eating keto and I definitely have good progress with weight loss when I eat that way, but it can be a challenge to stick with. As I get older I find that the feeling better part of being low carb has become my driving motivation for sticking to it. I'm completely committed to keto now and that has me finding new ways to stick with it!
Ways such as keto pancakes. Say what-what? Yes. Low carb pumpkin pancakes no less. And? They're pretty darned yummy...
Whether you're seriously bored with your egg fast or just a low carb or keto style eater these Pumpkin Pie Cream Cheese Pancakes are for you! With only 5 grams of carbs for the ENTIRE RECIPE they'll fit nicely into your plan. They're a quick and super easy breakfast option. Plus, yes, they're delicious! And oh so appropriate for pumpkin spice season. Oh, who am I kidding, I eat them year-round.
This recipe makes 3 or 4 decent sized pancakes and comes in at 345 calories according to my tracking in My Fitness Pal. I generally eat the whole thing and double the batch if hubby wants some too (or if I'm just really freaking hungry, sorry not sorry). It easily doubles or triples or quadruples...to feed however many you'd like.
For this recipe you'll need:
A mixing bowl (I like to use a large glass measuring cupto easily pour the batter in the skillet), a hand mixer, measuring spoons, and a small non-stick skillet (I love my Non-Stick Ceramic Skillet).
keto, keto pancakes, keto pumpkin pancakes, keto pumpkin pie cream cheese pancakes recipe
keto, ketogenic diet, paleo, gluten-free, low carb, dairy-free, soy-free
Yield: 1 serving - about 4 pancakes
Keto Pumpkin Pie Cream Cheese Pancakes
prep time: 5 minscook time: 3 minstotal time: 8 mins
These Keto Pumpkin Pie Cream Cheese Pancakes come in at just 5 TOTAL carbs for the entire recipe and will make a delicious addition to your keto meal plan.
- Add all ingredients to your mixing bowl and blend well with your hand mixer on medium. The batter should be smooth without lumps of cream cheese.
- Preheat your non-stick skillet to medium-low (3 on my stove top) and add a little ghee.
- Pour in just enough batter to cover the bottom of the skillet. Wait until bubbles appear and pancake seems set. Flip. Cook until done through. About 30 to 60 seconds on the second side.
copyright Kerri Olkjer 2016
Created using The Recipes Generator
NotesThe batter should be smooth with no bits of cream cheese visible, though I've been impatient and made them this way and it was fine, just with bits of cream cheese in the finished pancakes obviously. The cream cheese will blend better if it is softened. You can either just let it sit on the counter for a bit or soften it in the microwave for 30ish seconds. Also, the batter will be very runny. Don't cook on too high heat or they will burn on one side before setting enough to flip. Also, they should be thin. If you pour them too thick they won't set well enough to flip.
These low carb pancakes are delicious. In describing them I'd say maybe a tad bit crepe-like in consistency. More egg-y. Definitely not the consistency of a traditional wheat flour pancake, but an amazing treat when you're egg-fasting, low carb, LCHF, or ketogenic!
Let me know if you try them!