Low-Carb Cinnamon Glazed Pumpkin Pancakes

By on October 19, 2013

Comfort Food!

Fall colors, crisp mornings, flannel pajamas, and the smell of fresh pancakes and coffee.

Who could ask for more!?

Something I have learned during my weight-loss journey and beyond  is that almost any food can be substituted into a much healthier iStock_000017823379_ExtraSmallversion of itself.

Today, I’ll give you an extremely healthy version of pancakes-guarenteed to warm your morning, and give you the energy for a great day ahead.

I love doing this one on a Saturday morning for my wife Shari and myself.  To make the neighbors jealous, I’ll also pan-fry some bacon, and make extremely sure I’ve got the coffee, too.

Pancakes (4 total-serves 2):

  • 2 eggs (preferably cage-free organic)
  • 1/2 cup canned pureed pumpkin (if you get it in the can, make sure it doesn’t say “pumpkin pie filling”)
  • 1/4 cup almond flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon pure vanilla extract
  • 3/4 teaspoon pumpkin pie spice
  • 1 tablespoon stevia
  • 2 tablespoons virgin coconut oil (or organic butter) to prevent pancakes from sticking to frying pan

Mix all ingredients but the coconut oil in a medium mixing bowl.  Continue mixing  until a batter forms.

Heat pan on a low-medium heat. Depending on the size of the pan, you should be able to do 2 pancakes at one time.  If so, spoon 1 tablespoon coconut oil into pan, spread around, and then spoon 1/4 of the mixuture to form one pancake, and another 1/4 of the mixture to form a second pancake.  Heat pancakes until small bubbles form in the center, and the edges begin to form a light breading (about 2-3 minutes).

Flip pancakes with spatula, and let them heat for about 30 more seconds.  Then, using spatula, remove the pancakes onto a serving plate.  To avoid soginess, place a paper towel between each pancake, and the plate.

Repeat the above steps with the other two pancakes, and set aside until ready to serve.

Cinnamon Glaze (serves 2):

(Since the glaze can be stored for over two weeks, it could be a good idea to double or triple it up for more breakfasts in the week, too)

  • 2 tablespoons stevia
  • 1/4 teaspoon cinnamon
  • 2-tablespoons coconut milk
  • 2 tablespoons cream cheese
  • 1/4 teaspoon pure vanilla extract

Mix the ingredients in the smallest saucepan you can find, and heat on the lowest stove setting, stirring constantly.  Once warm, spoon into small container for pouring.

Optional To Add:

  • chopped raw pecans as a topping
  • pat of butter to for each pancake

To Serve:

Put pancakes onto a serving plate, top with optional toppings, drizzle glaze over top, and enjoy!

Dr. Mike

PS: Love this recipe?  Have thoughts to share? 

Please share your comments below!

About Michael Tremba

Dr. Michael Tremba, once severely overweight himself, has studied to distinguish the truth about weight loss, and the shocking mis-information that's taught to us by many "trusted" groups. Through the techniques that have helped him regain his health, he shares uncommon tools to help anyone else desiring to lose weight to live the life they're meant to. He enjoys reading, exercising, travelling, and spending time with his wife, Shari in Mobile, Alabama Find me on Twitter, Google+ and let's connect on LinkedIn.


  1. Jennifer

    October 26, 2013 at 9:39 am

    What type of stevia are you using? They measure differently…There are bulk stevia blends, stevia extract powders, and even liquid stevia. Thanks!

    • Tremba Michael

      October 26, 2013 at 5:06 pm

      Great question-thanks for asking. In this particular recipe, I used a brand called “Stevia In The Raw”. Cup-for-cup, it measures just like sugar.
      I’ll be making a mental note to try to specify more in future posts :)
      BTW-what is your favorite form of Stevia to use?

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