Spicy Pecan Pancakes

Keep cooked pancakes warm in a 200°F oven while continuing to cook more batches, and serve them as soon as possible.
 US  Metric
  • Olive oil cooking spray
  • ¾ cup Atkins Cuisine All Purpose Baking Mix
  • 1 tablespoon granular sugar substitute
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 2 large eggs
  • ¾ cup plain unsweetened soymilk
  • 2 tablespoons melted unsalted butter
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ cup chopped toasted pecans
  1. Combine the baking mix, sugar substitute, baking powder and salt in a large bowl. In another large bowl, whisk together eggs, soymilk, butter and vanilla. Pour the egg mixture into the dry mixture; stir until combined, and then add cinnamon, nutmeg and pecans. Stir again and let stand 5 minutes.
  2. Mist a 12-inch nonstick skillet with cooking spray and heat over medium-high heat. Scooping from the bottom, pour 1 heaping tablespoon of batter into the pan; use the back of the spoon to spread into a 4-inch circle. Repeat 3 times; cook until small bubbles form at the edges of the pancakes and the bottoms are golden brown, about 3 minutes. Flip; cook until browned on reverse side, about 2 minutes. Repeat with remaining batter.
  3. Serve with sugar-free pancake syrup or another low-carb topping.

Measure Meticulously

Too much baking powder can impart a metallic taste and cause baked goods to rise too quickly, making them fall later. Too little baking powder, and the pancakes will be dense and gummy.

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