Pumpkin Pancakes with Sour Cream and Pecans
Photo courtesy of Atkins.
- 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
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.