pumpkin pie pancakes
- 2 tablespoon Coconut flour
- 1/8 teaspoon Baking Powder
- 1/2 tablespoon pumpkin spice mix if you don't have any proceed with spices below
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 2 tablespoon pumpkin puree
- 2 large Eggs
- 1/2 teaspoon Vanilla extract
- 1 tablespoon Unsweetened Almond Milk or melted butter pecans optional
cream cheese icing
- 2 ounces Cream Cheese
- 1/2 tablespoon Sour Cream
- 1 tablespoon powedered sweetener
Instructions
- pumpkin spice pancakes
- For dry combine coconut flour, baking powder, and pumpkin spice mix. Now if you don't own a pumpkin spice mix or can find any in store use the substitute of cinnamon, nutmeg and ginger. Mix thoroughly
- For wet pumpkin puree, eggs, vanilla extract, melted butter or unsweetened almond milk
- combine dry and wet
- On medium heat on skillet or saute pan add batter. Depending on size you have enough for 3 pancakes
- Pancakes won't get bubbly on top so pay attention to edges then flip after you lift up and notice your desired browning
- cream cheese icing
- bring cream cheese to room temperature for easy mixing
- mix cream cheese, sour cream and powdered sweetener. That's it!
Recipe Notes
***Pumpkin spice mix or pumpkin pie spice mix highly recommended over my spice breakdown if you can't find any.
