Ingredients
Servings: ￩￫
| 5 | tbsp Protein Powder (optional, add 5 tbsp flour if omitting) |
| .5 | cup Almond Flour |
| 1 | tbsp Brown Sugar |
| 1 | tsp Baking Powder |
| 2 | tsp Cinnamon, ground |
| .5 | tsp Nutmeg, ground |
| .5 | tsp Cloves, ground |
| .5 | tsp Ginger, ground |
| .5 | tsp Salt |
| 1 | tbsp chia seeds (optional) |
| 1 | medium Egg, lightly beaten |
| 1 | tsp Almond Extract |
| .5 | cup Half & half |
| 1 | tbsp Butter, melted |
| .5 | cup Canned Pumpkin (NOT canned pumpkin pie mix) |
| 2 | oz Cream Cheese |
| .25 | cup Siggi's Icelandic Vanilla Yogurt (or any other high-protein yogurt) |
| 1 | tbsp Honey |
Instructions
Recipe makes 8 pancakes.
First, whisk flour, sugar, baking powder, spices and salt in a bowl. Second, in a separate bowl whisk together milk, pumpkin, melted butter, and egg. Fold mixture into dry ingredients.
Grease a skillet and heat over medium heat: pour in 1/4 cup batter for each pancake. Cook pancakes, flip when bubbles stop.
Next, mix together cream cheese, yogurt, and honey. Place in baggie and cut a very small portion of the corner – very small! You can always make the hole bigger but you can’t make the hole smaller. 🙂
Stack four pancakes on a plate, squeeze cream cheese topping on top of stack. Serve with syrup and/or remaining yogurt if desired.
