Mother's Day

Atkins Pumpkin Pancakes with Sour Cream and Pecans Recipe

May  9, 2022
0 Ratings
Photo by Atkins Nutritionals
  • Prep time 25 minutes
  • Cook time 8 minutes
  • Serves 4
What You'll Need
  • 1/2 serving, Atkins Soy-Free Flour Mix
  • 1/4 cup Chopped Pecans
  • 1 tablespoon Sucralose Based Sweetener (Sugar Substitute)
  • 1 1/2 teaspoons Cinnamon
  • 3/4 teaspoon Ginger (Ground)
  • 1/4 teaspoon Nutmeg (Ground)
  • 1/4 teaspoon Salt
  • 1/2 cup Heavy Cream
  • 2 Large Eggs (Whole)
  • 1/4 cup Pumpkin (Without Salt, Canned)
  • 1/4 cup Unsalted Butter Stick
  • 1/4 cup Sour Cream (Cultured)
  • 1/2 teaspoon Baking Powder (Straight Phosphate, Double Acting)
  1. Use this Atkins recipe to make Atkins Soy-Free Flour Mix. For this recipe; you will need 1/2 cup (57g):
  2. 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.
  3. Combine 1/2 cup baking mix, sugar substitute, cinnamon, ginger, nutmeg, baking powder and salt in a medium mixing bowl.
  4. Whisk together cream, eggs, pumpkin purée and melted butter in another bowl.
  5. Stir wet ingredients into dry until just combined. Let batter rest 5 minutes.
  6. 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.
  7. 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.

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