Combine the cranberries, orange juice, and Swerve Brown in a deep saucepan. Bring to a boil, lower the heat, and let simmer for 10 minutes or until the cranberries pop and the syrup thickens a bit.

In a mixing bowl, combine the eggs, milk, and 2 tablespoons oil. Add the pancake mix and stir well. Let sit for 5 minutes. Stir in the pecans.

Heat a non-stick skillet or griddle over medium heat. Lightly grease with some oil. Pour a scant ¼ cup per pancake onto the hot skillet. Cook until the pancake starts to bubble on the surface, 2-3 minutes. Flip and cook for another minute or two, or until golden brown. Keep warm and repeat with remaining batter.

Serve pancakes warm with warm syrup.