Cinnamon Toast Pancakes

Cinnamon Toast Pancakes

Total Time: 20 minutes | Makes: 16 pancakes | Servings: 4

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.

Ingredients

Batter:

  • Vegetable oil spray
  • 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)
  • A heaping spoonful of your favorite Fiordifrutta organic fruit spread

Directions

  1. Grease a griddle or large skillet with vegetable oil spray and heat over medium-high heat.
  2. Mix all the batter ingredients in a bowl with a wooden spoon until well blended.
  3. 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).
  4. Combine the cinnamon and sugar substitute and sprinkle over the hot cakes before serving.
  5. Top with a pat of melted butter or fat-free margarine and spoonful of Fiordifrutta organic fruit spread. The spread will soften with the heat of the pancakes and become a beautiful glaze.

Nutrition Information

Serving size: 4 mini-pancakes

Calories 160, Fat 11 g, Protein 7 g, Fiber 4 g, Net Carbs 4 g

Recipe by George Stella, from the book George Stella’s Still Livin’ Low Carb; A lifetime of Low Carb Recipes. For more information, visit StellaStyle.com.

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