Pumpkin Pancakes with Sour Cream and Pecans
Prep Time:
Cook Time:
Servings:
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
  1. Heat oven to 350 F.
  2. Place nuts in a single layer on a baking sheet and bake until lightly browned and fragrant, about 8 minutes; cool.
  3. Combine 1/2 cup baking mix, sugar substitute, cinnamon, ginger, nutmeg, baking powder, and salt in a medium mixing bowl.
  4. Whisk together cream, eggs, pumpkin purée, and butter in another bowl.
  5. Stir wet ingredients into dry until just combined. Let batter rest 5 minutes.
  6. 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.
  7. Continue until all of the batter has been used. Serve with sour cream, chopped pecans and pancake syrup.