Recipes

Pumpkin Pancakes with Sour Cream and Pecans Recipe

Atkins Pumpkin Pancakes with Sour Cream and Pecans
6.1g
Net Carbs
Prep Time: 25 Minutes
Style:American
Cook Time: 8 Minutes
Phase: Phase 3
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
11.6g

Protein

34.9g

Fat

3.1g

Fiber

384.9cal

Calories

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How to Calculate Atkins Net Carbs

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INGREDIENTS

  • 1 7/24 Atkins Flour Mix
  • 0 1/4 cup, chopped Pecans
  • 1 tbsp Sucralose Based Sweetener (Sugar Substitute)
  • 1 1/2 tsp Cinnamon
  • 0 3/4 tsp Ginger (Ground)
  • 0 1/4 tsp Nutmeg (Ground)
  • 0 1/4 tsp Salt
  • 0 1/2 cup Heavy Cream
  • 2 large Egg (Whole)
  • 0 1/2 cup Pumpkin (Without Salt, Canned)
  • 0 1/4 cup Unsalted Butter Stick
  • 0 1/4 cup Sour Cream (Cultured)
  • 0 1/2 tsp Baking Powder (Straight Phosphate, Double Acting)

DIRECTIONS

Use the Atkins recipe to make Atkins Flour Mix for this recipe.
 
  1. 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.
  2. Combine 1/2 cup baking mix, sugar substitute, cinnamon, ginger, nutmeg, baking powder and salt in a medium mixing bowl.
  3. Whisk together cream, eggs, pumpkin purée and melted butter in another bowl.
  4. Stir wet ingredients into dry until just combined. Let batter rest 5 minutes.
  5. 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.
  6. Continue until all of the batter has been used. Serve with sour cream, chopped pecans and pancake syrup.

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.

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