These spicy bell pepper and cilantro pancakes are delicious by themselves, but they're even better topped with slivers of smoked salmon and dollops of sour cream.

2 eggs, separated
1/2 cup Atkins Bake Mix
2 Tbs cornmeal
1/4 tsp salt
Pinch of cayenne pepper
2/3 cup heavy cream
1/2 cup diced red pepper
2 Tbs chopped fresh cilantro
1 Tbs unsalted butter, melted
1/2 cup sour cream
6 ounces smoked salmon, cut into thin strips

In a medium bowl, whisk egg yolks, bake mix, cornmeal, salt, cayenne and cream until smooth. In a small bowl, beat egg whites with an electric mixer on high speed until stiff peaks form. Fold egg whites into batter. Mix in red pepper and cilantro.

Heat a large nonstick skillet over medium-high heat; brush with butter. For each pancake, use 1 tablespoon batter and spread with the back of a spoon. Make four pancakes at a time. Cook pancakes 1 minute until bubbles appear on surface; flip and cook about 30 seconds more. Transfer to a wire rack. Repeat with remaining batter.

Top each pancake with a small dollop of sour cream and a salmon strip.

Enjoy this low carb recipe.