Pumpkin Pancakes with Sour Cream and Pecans Recipe

Name: Pumpkin Pancakes with Sour Cream and Pecans
Prep time: 25M
Cook time: 8 min
Total time: 33 min
Yield: 4
Ingredients: 0.25; 0.75; 0.5; 2; 1.5; 0.5; 0.25; 0.5; 0.25; 0.25; 0.25; 1; 0.5 Atkins Soy-Free Flour Mix

9.2g
Net Atkins Count ^TM

Prep Time: 25 Minutes
Style:American
Cook Time: 8 Minutes
Phase: Phase 2
Difficulty: Difficult

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

17.8g

Protein

37.9g

Fat

4.9g

Fiber

450.6cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

0 1/4 cup
0 3/4 tsp
0 1/2 tsp
2 large
1 1/2 tsp
0 1/2 cup
0 1/4 cup, chopped
0 1/2 cup
0 1/4 tsp
0 1/4 cup
0 1/4 tsp
1 tbsp
0 1/2 Atkins Soy-Free Flour Mix

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.

Cooking Tip

Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.