Cinnamon Toast Pancakes

Cinnamon Toast Pancakes


Recipe by:
Category: breakfasts
Serves: 12
Prep time: 
Cook time: 
Total time: 

  • Vegetable oil spray
  • 2 large eggs
  • ¼ cup water
  • 1 tablespoon vanilla extract
  • ½ cup almond flour
  • ¼ cup milled flax seed
  • ¼ cup bulk sugar substitute (recommended: Splenda)
  • 1 teaspoon baking powder
  • ⅛ teaspoon salt
  • ¼ teaspoon cinnamon
  • 1 tablespoon bulk sugar substitute
  • Butter (may use light, trans-fat free buttery spread)
  • Fresh blueberries or strawberries, for garnish

  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. If desired, top with a pat of melted butter or fat-free margarine and garnish with fresh berries.

Helpful Tip
For a real treat, top with no sugar added whipped cream. While we often whip our own, most grocery stores now carry real “no sugar added” whipped heavy cream in a can (Land-O-Lakes brand).

Nutrition Information
Calories: 160   Fat: 11   Net Carbs: 4   Fiber: 4   Protein: 7  

 © George Stella. All rights reserved. Do not copy without permission.