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)

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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.

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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.

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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!).

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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.

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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:

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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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