Keto Pumpkin Cheesecake Pancakes
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5 from 6 votes

Low Carb Pumpkin Cheesecake Pancakes

Low Carb Pumpkin Cheesecake Pancakes are light and airy. Hints of cinnamon, nutmeg, ginger, allspice and cloves are a great start to the fall festivities.
Prep Time5 mins
Cook Time2 mins
Resting Time5 mins
Total Time7 mins
Course: Breakfast
Cuisine: All types
Servings: 16 pancakes
Calories: 31kcal
Author: Jill Selkowitz

Equipment

Ingredients

Instructions

  • Add all ingredients except butter to blender and process until smooth. Let sit while the skillet is heating.
  • Heat a cast iron skillet or griddle with a medium flame until hot and then add 1 teaspoon of butter.
  • Slowly pour pancake mix into skillet to make 3 inch pancakes.  When bubbles begin to form, flip pancakes.  Continue until all batter has been used.  Use the second teaspoon of butter, half way through, to grease pan.
  • Serve with butter and maple syrup.

Notes

If pancakes spread out too much, the griddle or skillet is not hot enough.

Nutrition

Calories: 31kcal | Carbohydrates: 0g | Protein: 2g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 48mg | Sodium: 72mg | Potassium: 53mg | Fiber: 0g | Sugar: 0g | Vitamin A: 380IU | Vitamin C: 0.1mg | Calcium: 37mg | Iron: 0.3mg