Cinnamon Toast Pancakes

Cinnamon Toast Pancakes
Cinnamon Toast Pancakes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Serves 4

  • Vegetable oil spray

  • 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

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

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