Pumpkin Pancakes w/ Cream Cheese Topping

Happy Tasty Tuesday! I know, I know, you reallllllyyyyyy missed my posts since I’ve been on a 4-day hiatus, but don’t fret! I’m back and better than ever. Sometimes a girl just needs to relax and get some sleep and buy a new wedding dress…you know, all the self-care things!

Speaking of self-care, I was craving pancakes this weekend, but I didn’t want to feel heavy from the pancake batter or have my stomach upset by the maple syrup, which is basically everything that comes with eating a delicious stack of pancakes. So I headed to my trusty cookbook (aka, Google), and looked up some pancake recipes that I could make that were low-carb and also could utilize my protein shake (Tone It Up Vanilla all the way!!!).

Google definitely came through on this one! I ended up using a combination of two recipes that I found, one for the pancakes and one for the cream cheese topping. The pancake recipe is from a website called willowbirdbaking.com and calls for:

  • 1/2 cup pumpkin purée
  • 2 eggs (or 2 tbsp of flaxseed mixed w/ 6 tbsp of water)
  • 1/2 tsp pumpkin pie spice (or 1/2 tsp cinnamon, 1/2 tsp nutmeg)
  • 1/8 tsp baking powder (optional)
  • 2 tbs vanilla whey protein powder (or 1 scoop protein powder of choice)
  • vanilla extract (optional)


Clearly I got a little ahead of myself before I remembered to take a picture, lolz, but it was very easy to put this recipe together. In the recipe above, I chose to sub or add in the ingredients in bold in addition to the normal recipe, which basically meant that I changed everything except for the 1/2 cup of pumpkin purée. I also added in a tiny bit of almond milk to help with the inherent thickness that comes with using flaxseed as a binder in the pancake batter.

Once the batter was all set, I sprayed a non-stick pan with coconut oil and let the pancakes cook on medium heat for about 3 minutes on each side. My version came out quite thick, so the pancakes may cook for a longer or shorter amount of time depending on how thick the batter comes out.


As the pancakes were cooking away, I started my cream cheese topping. I found this recipe on beautyandthefoodie.com, and it’s as scrumptious as it is easy to make. The recipe calls for :

  • 1/3 cup cream cheese (or 1/3 cup vegan cream cheese)
  • 2 tbsp canned pumpkin, unsweetened
  • 1 to 1 1/2  tbsp Swerve sweetener, to taste (or 2 tbsp coconut sugar)
  • 1/2 tsp cinnamon
  • 1/8 tsp pumpkin pie spice (or 1/8 tsp cinnamon, 1/8 tsp nutmeg)
  • 1/2 tsp vanilla extract

And of course I can’t ever make the recipe with the ingredients that it actually calls for (damn food sensitivities!), so the changes I made are in bold next to the original recipe. For the vegan cream cheese, I choose to use GoVeggie because it tastes the most like ‘real’ cream cheese to me without actually eating the real thing.


I also recently discovered that I really like coconut sugar, which only has 4 grams of sugar per serving. It’s natural sweetness adds a great sweet flavor without going overboard, so I really liked using it in this recipe (well, I’ve only ever used it in this recipe!).


Anyway, I’m getting sidetracked. Once you have all of the ingredients for the topping in a bowl, mix it until it takes on a creamy texture. Again, to lighten the topping, because it can be rather dense, you can add a small amount of almond milk.


After writing about making the cream cheese topping, I am literally dreaming about making these pancakes again this weekend because they were SO GOOD. But for the time being, here is the finished product:


The pancakes may look a little messy, but all I can say is: YUMMMMM!! I really can’t wait to make these again this weekend, and I think I may add a little vanilla extract to my pancake batter this time to see if the pancakes taste any different. I will say that because of the sugar in the topping, I chose to eat these pancakes without maple syrup or non-dairy butter, although those are options that you can use to spice up the pancakes even more. But for someone like me who wants a little savory with their sweet, this was the perfect combination.

I hope you enjoyed this Tasty Tuesday recipe! And remember to live your best and most delicious lives. ❤

~ Meagan

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