Pumpkin Pancakes With Sour Cream And Pecans

Name: Pumpkin Pancakes with Sour Cream and Pecans
Ingredients: 1/4 cup pecans, chopped; 1 tablespoon sucralose based sweetener; 1 1/2 teaspoon cinnamon; 3/4 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/4 teaspoon salt; 1/2 cup heavy cream; 1/2 cup canned pumpkin; 2 large eggs; 1/4 cup unsalted butter; 1/4 cup sour cream

Atkins|Oct. 14, 2015 3:03 pm EST

4 (1 ratings)

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Are you ready to try something new with pumpkin? Make healthy pumpkin pancakes topped with delicious sour cream and pecans to make your Sunday brunch even better.

Servings

1

Ingredients

1/4 cup pecans, chopped
1 tablespoon sucralose based sweetener
1 1/2 teaspoon cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup heavy cream
1/2 cup canned pumpkin
2 large eggs
1/4 cup unsalted butter
1/4 cup sour cream

Directions

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 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. Serve with sour cream, chopped pecans and pancake syrup.