Low Carb Pumpkin Pecan Pancakes
- Number of Servings: 6
Ingredients
1 cup pecans2 tsp cinnamon1/2 tsp nutmeg1/2 tsp baking powderpinch salt1/4 cup canned pumpkin2 TBL oil1/4 cup sugar-free ginger ale (or just water and sweetener to taste)Extra sweetener to taste2 eggs
1. Grind pecans in food processor. Add spices, salt, and baking powder and pulse until well blended. Transfer these dry ingredients to a medium-sized bowl or quart-sized measuring cup with lip. (Note: do not try to blend the wet ingredients with dry in the food processor-it makes the batter thinner for some reason.)
2. Combine the rest of the ingredients and mix well (a fork works well).
3. Heat pan or griddle to medium heat and cook pancakes, flipping when brown.
Serving Size: Makes 6 (about 4" in diameter) pancakes
Number of Servings: 6
Recipe submitted by SparkPeople user KSMART.
2. Combine the rest of the ingredients and mix well (a fork works well).
3. Heat pan or griddle to medium heat and cook pancakes, flipping when brown.
Serving Size: Makes 6 (about 4" in diameter) pancakes
Number of Servings: 6
Recipe submitted by SparkPeople user KSMART.
Nutritional Info Amount Per Serving
- Calories: 203.7
- Total Fat: 20.5 g
- Cholesterol: 61.7 mg
- Sodium: 23.8 mg
- Total Carbs: 3.6 g
- Dietary Fiber: 2.2 g
- Protein: 4.0 g
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