Pumpkin Pancakes with Sour Cream and Pecans Recipe
9.2g
Glucides nets Atkins™
Glucides nets Atkins™
Prep Time:25 Minutes
Style:American
Cook Time:8 Minutes
Phase:Phase 2
Difficulty:Difficult
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.
Comment sont calculés les glucides nets?INGREDIENTS
- 0 1/4cupUnsalted Butter Stick
- 0 3/4tspGinger (Ground)
- 0 1/2tspBaking Powder (Straight Phosphate, Double Acting)
- 2largeEgg (Whole)
- 1 1/2tspCinnamon
- 0 1/2cupHeavy Cream
- 0 1/4cup, choppedPecans
- 0 1/2cupPumpkin (Without Salt, Canned)
- 0 1/4tspSalt
- 0 1/4cupSour Cream (Cultured)
- 0 1/4tspNutmeg (Ground)
- 1tbspSucralose Based Sweetener (Sugar Substitute)
-
0 1/2Atkins 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.
