Low-Carb Pumpkin Pecan Pancakes

The "flour" for these pancakes is simply ground pecans which you can do in a food processor or blender. They won't grind as fine as flour - the "meal" has even larger "grains" than cornmeal. But it works fine and is yummy. I tried adding more pumpkin, for more pumpkin flavor, but they became a little trickier to cook through - you have to cook them more slowly. These are good, though, and got the "Husband Seal of Approval".

• 1 cup pecans
• 2 teaspoons cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon baking powder
• pinch salt
• ¼ cup canned pumpkin
• 2 Tablespoons oil
• ¼ cup sugar-free ginger ale (or just water and sweetener to taste)
• Extra sweetener to taste*
• 2 eggs

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.

* If you plan to serve the pancakes with sugar-free syrup, 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 sucralose (Splenda) which has no extra carb.

Nutritional Information: Each of six pancakes (about 4" in diameter) has 2 grams effective carbohydrate plus 2 grams fiber, 4 grams protein, and 186 calories.

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