Atkins Pumpkin Pancakes with Sour Cream and Pecans Recipe

Directions

1. Use this Atkins recipe to make Atkins Soy-Free Flour Mix. For this recipe; you will need 1/2 cup (57g): https://www.atkins.com/recipes/atkins-soy-free-flour-mix/3312
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.