Cinnamon Toast Pancakes

By Niecer

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

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

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.