Pumpkin Pancakes with Sour Cream and Pecans
9.2g
Net Carbs
17.8g
Protein
37.9g
Fat
4.9g
Fiber
450
Calories
Ingredients:
- 1/4 cup Sour Cream (Cultured)
- 1 tablespoon Sucralose Based Sweetener (Sugar Substitute)
- 3/4 teaspoon Ginger (Ground)
- 1/4 teaspoon Salt
- 2 large Eggs (Whole)
- 1/2 teaspoon Baking Powder (Straight Phosphate, Double Acting)
- 1 1/2 teaspoons Cinnamon
- 1/2 cup Pumpkin (Without Salt, Canned)
- 1/4 teaspoon Nutmeg (Ground)
- 1/2 cup Heavy Cream
- 1/4 cup chopped Pecans
- 1/4 cup Unsalted Butter Stick
Directions:
Use the Atkins recipe to make Atkins Soy-Free Flour Mix for this recipe; you will need 1/2 cup (57g).
- Heat oven to 350°F. Place nuts in a single layer on a baking sheet and bake until lightly browned and fragrant, about 8 minutes; cool.
- Combine 1/2 cup baking mix, sugar substitute, cinnamon, ginger, nutmeg, baking powder and salt in a medium mixing bowl.
- Whisk together cream, eggs, pumpkin purée and melted butter in another bowl.
- Stir wet ingredients into dry until just combined. Let batter rest 5 minutes.
- Heat a griddle or electric skillet to medium. Grease lightly with butter. Drop batter onto cooking surface in generous tablespoons. Cook pancakes until edges appear dry, 3 to 4 minutes, then flip and continue to cook 2 to 3 minutes more.
- Continue until all of the batter has been used, you should end up with 16 pancakes. Serve 4 warm pancakes with 1 tablespoon sour cream, 1 tablespoon chopped pecans, and pancake syrup if desired. One serving is 4 pancakes as described above.
