Easy Low Carb Pumpkin Cheesecake Pancakes
A special low carb treat pancake recipe that takes it over the moon for pumpkin cheesecake flavor, plus it’s a snap to make with a mix, which in my book makes it literally irresistible. Make these easy low carb pumpkin pancakes up and freeze ‘em because they are wonderful warmed up right out of the freezer. This is a truly filling recipe and a couple of pancakes will make a great “take you 'til lunch” breakfast. You can use the cheesecake topping recipe or alternately top with the easily-made no carb maple syrup recipe.
These are made with the Apple Cinnamon Low Carb Muffins Mix, but you can also use the Cinnamon Streusel Muffin Mix if you’d like… either one works fine. We like the added little punch the apple gives it. Makes me think of enjoying a crisp , shiny autumn breakfast when the frost is on the pumpkins. Delish!
- 1 cup Apple Cinnamon Low Carb Muffins Mix (about 1/2 package)
- 1/4 cup pure pumpkin (like Libby's)
- 1 large or extra large egg
- 4oz package cream cheese
- 2 tablespoons sour cream
- 3 tablespoons Sugar Not™ Spoonful™ Natural Sugar Replacement with Fiber
- 1/3 cup water plus 2 tablespoons
Cook’s Tip: This recipe makes 12 – 4” pancakes. Recipe may be doubled and leftovers frozen, if preferred.
Coat a skillet with non stick cooking spray and heat to medium/medium high temps.
Divide cream cheese in half.
For cheesecake topping:
Place one half of the cream cheese in a small bowl and soften in microwave for 30 seconds. Whisk in 1 tablespoon Sugar Not™ Spoonful™ Natural Sugar Replacement with Fiber and 2 tablespoons water until smooth. Set aside.
Chop the remaining half of cream cheese into small size pieces (at least 36 pieces) and set aside.
In medium size bowl combine dry muffin mix, remaining 2 tablespoons of the Sugar Not™ Spoonful™ Natural Sugar Replacement with Fiber and all other ingredients EXCEPT THE CREAM CHEESE. Whisk mix together and drop by rounded tablespoonful on medium/hot griddle and smooth out with spoon to 4” wide. Note: batter will be thick.
Place 3 or 4 pieces of cream cheese on top of pancakes. Cook for about 3 minutes, flip and cook for 2 minutes more. Remove to plate and cover will foil to keep warm, if desired. Serve with the cheesecake “syrup” topping or no carb syrup (see link below). Makes 12, 4”, thick pumpkin cheesecake pancakes with cheesecake topping. Each pancake is just 2-1/2 net carbs.
Use Cinnamon Streusel muffin mix. Mix dry streusel topping into basic mix before adding pumpkin.
Add slightly more water to make “thinner” pancakes.
For low fat/fat free variation:
Use 2 egg whites in place of whole egg and use light or fat free cream cheese and sour cream in place of regular.
Zero Carb All Natural Maple Syrup Recipe