Keyingredient.com uses cookies so that we can provide you with the best user experience and to deliver advertising messages that are tailored to your interests. By continuing to browse the site, you are agreeing to our use of cookies. To manage your cookies on this site, click here. OK
Menu Enter a recipe name, ingredient, keyword...

Cinnamon Toast Pancakes

By

These pancakes are loaded with heart-healthy almonds and milled flax seed that is loaded with omega-3 fatty acids. Drizzle with a small amount of light agave nectar for a low-glycemic take on syrup without the sugar alcohols found in sugar-free maple syrups.

Nutrition Facts
160 calories
11 g fat
7 g protein
4 g fiber
4 g net carbs

Google Ads
Rate this recipe 4.6/5 (9 Votes)

Ingredients

  • Batter
  • 2 large eggs
  • 1/4 cup water
  • 1 tbsp vanilla extract
  • 1/2 cup almond flour
  • 1/4 cup milled flax seed
  • 1/4 cup bulk sugar substitute
  • 1 tsp baking powder
  • 1/8 tsp salt
  • Cinnamon Sprinkle
  • 1/4 tsp cinnamon
  • 1 tbsp bulk sugar substitute
  • Butter (may use light, trans-fat free buttery spread)
  • Fresh blueberries or strawberries, for garnish

Details

Adapted from doctoroz.com

Preparation

Step 1

Directions
Grease a griddle or large skillet with vegetable oil spray and heat over medium-high heat.



Mix all the batter ingredients in a bowl with a wooden spoon until well blended.



Pour approximately 16 mini-cakes onto the hot griddle, and cook on the first side for 3 to 4 minutes until almost done, and then flip and cook for just another minute or so to finish. You may need to do this in 2 to 3 batches (as we use a very large electric griddle).



Combine the cinnamon and sugar substitute and sprinkle over the hot cakes before serving. If desired, top with a pat of melted butter or fat-free margarine and garnish with fresh berries.

You'll also love

Review this recipe

Cinnamon Toast Crunch Cupcakes Cinnamon Toast Rolls