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.
Ingredients:
- 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
Directions:
- 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.
- 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.
- Serve with sugar-free pancake syrup or another low-carb topping.
Tips:
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.
