Pumpkin Cream Cheese Pancakes

February 19, 2017



These are great for a cozy weekend morning or a sweet afternoon treat!  



Pancake Batter 

-Cream Cheese: 2oz
-2 Eggs
-2 Tbsp. Coconut Oil Powder
-1 Tsp. Pumpkin Pie Spice
-1 Tbsp. Erythritol


For the Pumpkin Butter:

-1 Tbsp. Raw Pumpkin

-3 Tbsp. Butter

-Dash Erythritol

Mix the ingredients together. Heat a griddle pan to medium heat. 


Pour a small amount of batter (approx 1/4 cup) into pan and tip to spread out or spread with spoon.  When bubbles appear on surface and begin to break, turn over and cook the other side.

For the Pumpkin Butter.  Microwave in 10 second intervals and stir. Add to the top of your pancake stack and dig in. 


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