Recipe courtesy of George Stella
Save Recipe Print
Low Carb Maple Pecan Pancakes
Total:
21 min
Prep:
15 min
Cook:
6 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy
Total:
21 min
Prep:
15 min
Cook:
6 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Low Carb Fresh Whipped Cream:

Directions

Grease a griddle or large pan with nonstick cooking spray or butter and heat over medium heat.

Mix all ingredients except pecans in a blender for about 15 seconds. Stop and scrape down the sides with a spatula, and continue mixing for another 15 seconds until well blended.

Pour approximately 16 mini-cakes onto the hot griddle, and sprinkle each with a few pecans. Cook on each side for only a minute or 2. Serve hot with melted butter or top with a dollop of Low Carb Whipped Cream.

Low Carb Fresh Whipped Cream:

With an electric mixer on high, whip the heavy cream just until frothy. Then add in the sugar substitute and vanilla extract and continue to whip on high until peaks form. Be careful not to over-whip, or cream will break. Store in a pastry bag or glass dish with a lid and refrigerate.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Banana and Pecan Pancakes with Maple Butter

Recipe courtesy of Tyler Florence

Pecan Praline Lace Cookies, Cups, and Coronets

Recipe courtesy of Peggy Cullen

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories