PUMPKIN SPICE DUTCH BABY PANCAKES

PUMPKIN SPICE DUTCH BABY PANCAKES

BY Maria Emmerich

INGREDIENTS:

PANCAKES

2 tablespoons butter or coconut oil
3 large eggs
3/4 cup unsweetened almond milk
1/4 cup vanilla egg white protein powder
2 tablespoons Swerve Confectioners
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/4 teaspoon fine grain sea salt
1/2 teaspoon vanilla

FROSTING

1 ounce cream cheese, softened (Kite Hill dairy free cream cheese if dairy free)
1 tablespoon unsweetened almond milk
1 tablespoon Swerve Confectioners
1/8 teaspoon vanilla

NUTRITIONAL FACTS:

Servings: 2

Calories: 300

Total Fat: 25g

Cholesterol: 325mg

Sodium: 500mg

Total Carbs: 19g

Dietary Fiber: 1g

Sugar: 2g

Protein: 14g

DIRECTIONS:

Step 1

Preheat oven to 425 degrees F (400 degrees F in convection oven).

Step 2
Place coconut oil in a cast iron skillet and grease skillet well. Place into oven to preheat skillet.

Step 3
In a blender, combine the eggs, almond milk, protein powder, Swerve, pumpkin pie spice, baking powder, salt, vanilla and natural sweetener. Blend for about 1 minute or until foamy.

Step 4

Open oven and Pour the batter into the hot skillet. Bake for about 18-20 minutes or until the pancake is puffed and golden brown. TIP: Poke holes in the Dutch Baby with a toothpick about 5 minutes before they finish baking to release moisture so they don’t shrink.

Step 5
While Dutch baby bake, make the frosting by placing the softened cream cheese, almond milk, Swerve and vanilla in a small bowl. Use a spoon to combine until smooth. Set aside.

Step 6
Remove the pancake from the oven, drizzle frosting on the pancake, cut into wedges and enjoy!