Turns out ya’ll like your pumpkin just as much as I do. My instagram post sharing how I prep my most frequently cooked foods (including keto cream cheese pancakes) had a lot of questions about the actual recipe, so here we are.
I’m sharing this based on how I personally make these fall morsels of yummy- but I am guessing if you do some online searching you can find another 30 ways to make the same dish. I like this because it’s consistent, low carb, and personally I feel like this hold up well enough to make extra and keep cooked in the fridge. True story, I have toasted the leftovers in a toaster oven.
Before the recipe, a few suggestions on how to hack this prep time based on what you can or can’t do:
- Blend all items together the night before and keep in a blender cup until ready to cook. OR
- Blend the eggs, melted cream cheese, oil, vanilla, the night before.
- 8 eggs
- 8 oz cream cheese
- 1tsp alcohol-free vanilla extract (google why alcohol free)
- 2 scoops vanilla low carb protein powder (I used some from Quest recently and it wasn’t terrible, so there’s that)
- 2 oz Heavy Whipping Cream (or gauge this based on how thick/thin the batter is)
- 1 tsp Pumpkin Pie Spice
- 4 TBSP pure pumpkin puree (go with more if it’s a YOLO day for you but just remember this is still carb-heavy)
- Pinch of baking soda
- Pinch of salt
- 1/2 cup almond flour if you want thicker pancakes, or 1/8 cup coconut flour if you want thinner but dense
- 1 scoop of collagen peptides (Although I’ve heard cooking with it like this can damage the effectiveness of this, I need to research further).
I’m pretty lazy so I just heat the cream cheese in the microwave first to soften, then add to the blender so I can start getting this liquid part going with the eggs and then all other ingredients. Cook in a pan on moderate/high for the first few minutes to get a firm sear on the cake, and I love coconut oil for this type of crisp. Either way, it’s sweet, savory, and everything delish about colder weather and boot season!
I top each pancake with a small pat of butter if I need more fats, otherwise I just drizzle some SF Walden Farms Syrup over each one.
Note: This should yield several pancakes but the number depends on how many times you want to flip a pancake – personally I just go for the hail-mary method, which is a pancake that coats the entire bottom of my 9 inch frying pan.
Happy [keto] Pancaking!