Breakfast

Low Carb Pumpkin Pecan Pancakes is for Breakfast.

Low Carb Pumpkin Pecan Pancakes takes several minutes to prepare.

Low Carb Pumpkin Pecan Pancakes takes several minutes to cook.

Low Carb Pumpkin Pecan Pancakes makes 6 servings.

The ingredients for Low Carb Pumpkin Pecan Pancakes are:

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

Here is how you make Low Carb Pumpkin Pecan Pancakes:

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) pancakesNumber of Servings: 6Recipe submitted by SparkPeople user KSMART.

The nutritional information for Low Carb Pumpkin Pecan Pancakes is:

• Servings Per Recipe: 6
• 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

The dietary needs meet for Low Carb Pumpkin Pecan Pancakes is Low Carb