October 14, 2015
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.
Ingredients
- 1/4 Cup pecans, chopped
- 1 Tablespoon sucralose based sweetener
- 1 1/2 Teaspoon cinnamon
- 3/4 Teaspoons 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.
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