Sugar-free pumpkin pancakes with pecans, cream and syrup
These Pumpkin Pancakes are the perfect sugar-free Sunday brunch! I made them when I had a little spare time – and homemade cream cheese – on my hands one weekend. I don’t like things to go to waste and I wondered how could use the cream cheese I’d made. It was a Saturday afternoon and I spotted a pumpkin in my kitchen. Instantly I knew! I’d recently created a pumpkin pie porridge recipe and knew that pancakes made with pumpkin, homemade cream cheese and rice malt syrup would work a treat to spice things up at breakfast time!
The added beauty of the recipe, of course, is that these pumpkin pancakes are sugar-free and made with healthy, whole foods so you can enjoy them as a treat without the guilt!
- 1 tablespoon coconut oil or pure butter (100% milk)
- 1 cup almond meal
- 1/4 cup mashed steamed pumpkin
- 1 teaspoon vanilla
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 2 dessertspoons of homemade cream cheese
- 1 handful pecans, crushed
- Rice malt syrup (or honey or maple syrup), to drizzle
- Combine almond meal, pumpkin, vanilla and spices in a small bowl.
- Heat coconut oil/butter in a large, non-stick frypan over low-medium heat.
- Gently spoon the batter into rounds on the frypan (one tablespoon makes one pancake). Leave a couple of centimetres around the edges of each pancake so they have room to expand.
- Cook for about 5 minutes then use an egg flip and fork to gently flip the pancakes and cook for another 2-4 minutes.
- Pile the pancakes on a plate, top with cream cheese, drizzle with rice malt syrup to taste, and sprinkle with pecans.