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Most of my recipes are family-friendly, and I would like to keep things that way; however, “in real life” most of the breakfasts I make are for me and me alone and maybe some of you out there are the same way. If so, this is a great single-serving dessert-for-breakfast kind of deal. You could easily multiply it, though. And feel free to make several smaller pancakes instead of one big one. There really are two eggs in this thing, so you’re getting a good amount of protein.
The inside of this pancake reminds me so much of the texture of pumpkin pie. Hence the name Pumpkin Pie Pancake. I like to leave mine on the under-done side (if you do this, I would suggest using farm-fresh eggs) to get even more pie-feel going on. Top this baby with butter and sugar-free syrup (make your own or buy some that is sweetened with a sweetener you are comfortable using), or use cream cheese, or peanut butter, or whatever you want. If you don’t intend on using any sweetened syrup on top of the pancake, I would suggest adding more sweetener to the pancake itself. The pancake you see here is pictured with my Pumpkin Spice Syrup.
Pair this with a Rooibos Latte and you’ve got some real fall flavors going on!
You can find this recipe in my cookbook, Necessary Food.
- 2 eggs
- 3 T plain canned pumpkin
- ½ tsp. vanilla extract
- 2 T ground golden flax and 1 T oat fiber (use gluten free if necessary) *or* 4 T Briana's Baking Mix
- ¼ tsp. baking powder
- Scant ⅛ tsp. salt
- 2-3 doonks THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.)
- 1 tsp. cinnamon
- ⅛ tsp. ground cloves, optional but awesome
- Suggested toppings: butter, sugar-free syrup, cream cheese, Pumpkin Spice Syrup
- In a small bowl, whisk the eggs, pumpkin, and vanilla. Add the dry ingredients and stir well until combined.
- Spray a small non-stick skillet with non-stick cooking spray and let it heat over medium heat. When the pan is hot, spoon in your pancake batter and spread it out into one big pancake that is still on the thick side. Let it cook for a couple minutes on one side, then flip it over and do the same on the other side. I like to leave mine slightly underdone on the inside (use farm fresh eggs if you intend to do that). When the pancake is done to your liking (you can test it with a toothpick), put it on a plate, slather it up with your toppings of choice, and dig in!
If you don't have oat fiber, try substituting protein powder or almond flour.
Click here for Briana’s Baking Mix recipe.
- Oat Fiber (you can purchase a gluten free product from the Trim Healthy Mama online store)
- THM Pure Stevia Extract Powder can be purchased from the Trim Healthy Mama online store.