Low-Carb Pumpkin Pecan Pancakes Recipe

Name: Low-Carb Pumpkin Pecan Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup pecans; 2 teaspoons cinnamon; 1/2 teaspoon nutmeg; 1/2 teaspoon baking powder; pinch salt; 1/4 cup canned pumpkin; 2 Tablespoons oil; 1/4 cup sugar-free ginger ale (or just water and sweetener to taste); Extra sweetener to taste*; 2 eggs

Servings: persons

1 cup pecans
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon baking powder
pinch salt
1/4 cup canned pumpkin
2 Tablespoons oil
1/4 cup sugar-free ginger ale (or just water and sweetener to taste)
Extra sweetener to taste*
2 eggs

1
1. Grind pecans in food processor (or my favorite- the magic bullet). 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
2. Combine the rest of the ingredients and mix well (a fork works well).
3
3. Heat pan or griddle to medium heat and cook pancakes, flipping when brown.
4
* If you plan to serve the pancakes with sugar-free syrup (check out Walden Farm products), no extra sweetener is added. When serving plain, add an extra 1-2 tablespoon of sugar equivalent in a sugar substitute. I prefer liquid forms of Stevia which is a natural sweetener

345

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup pecans, 2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon baking powder, and more.

Yes, Low-Carb Pumpkin Pecan Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Low-Carb Pumpkin Pecan Pancakes

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