I thought I’d post this recipe for pumpkin pancakes because I love them so much I make then nearly every weekend!
I try not to do much dairy, so the cream cheese pancakes look lovely but not for me.
I made a few changes:
I swapped Great Lakes Collagen Hydrosolate powder for the protein powder
When I use a sweetener I use pure Erythritol (but they are fine without sweetener–I think the high carb count comes from the sweetener in the recipe).
I increased the cinnamon (you can never have too much cinnamon!)
I use coconut milk
The melted coconut oil seems to have dropped out of my transcribed recipe and I never noticed until I compared them today.
I don’t add any fake syrups to top them–I just put a pat of butter between each, and sprinkle on some chopped pecans. I usually make a whole batch and freeze them 3 or 4 pancakes to a serving. This makes a quick weekday breakfast as they are perfect after 1 minute or so in the microwave.