Delicious pancakes with the spice flavors of the season. Sweet cinnamon butter is a great alternative to the usual pancake syrup, although, if you prefer, you can certainly use it with these pancakes. These are sure to be a hit at breakfast even with non low-carbers.  These pancakes will be great for breakfast anytime, however, very appropriate for Thanksgiving and Christmas. They are lovely spread with my Sweet Cinnamon Butter or you could top them with my Crème Fraiche or plain, sweetened whipped cream. Even although there are a lot of eggs in this recipe, it makes a lot and there is no eggy taste due to the pumpkin and all the spices, etc.  Even although a fair amount of sweetener is used, these pancakes are not too sweet, as the pumpkin and spices mitigate that.

8 large eggs
Liquid sweetener (sucralose or stevia) to equal 1 cup (250 mL)
1/2 cup low-carb milk, OR a mix (125 mL)
  of cream and water
1/2 cup canned pumpkin (125 mL)
2 oz cream cheese, softened (60 g)
2 tbsp light-tasting olive oil (30 mL)
11/2 cups Gluten-Free Bake Mix 2 (375 mL)
2 tsp baking powder (10 mL)
1/4 tsp salt (1 mL)
1 tsp cinnamon (5 mL)
1/4 tsp nutmeg (1 mL)
1/8 tsp ground ginger (0.5 mL)
1/8 tsp ground cloves (0.5 mL)
Olive oil for brushing pan
Sweet Cinnamon Butter:
1 stick butter, softened (125 mL)
Liquid sweetener (sucralose or stevia) to equal 1/2 cup (125 mL)
1 tsp cinnamon (5 mL)

In food processor, process eggs, liquid sweetener, low-carb milk, OR alternative, pumpkin, cream cheese and olive oil.  In medium bowl, combine Gluten-Free Bake Mix 2, baking powder, salt, cinnamon, nutmeg, ginger and cloves.  Add to wet ingredients and process until well-combined. 

In nonstick frying pan, brushed with olive oil, over medium low heat, drop 2 tablespoonfuls (30 mL) of batter, spaced evenly in 4 places in the pan.  When bubbles form, flip the pancakes and briefly cook the other side.  Make sure to watch the pancakes and lower the heat when necessary as you don’t want the pancakes to become too dark in color.

Sweet Cinnamon Butter: In small bowl, mix butter, liquid sweetener and cinnamon.  Use to butter your pancakes.

Yield:  32 pancakes
1 pancake
84.5 calories
2.8 g protein
7.3 g fat
0.1 g fiber
1.7 g net carbs 


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