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Low Carb Cinnamon Roll Pancakes

FaveDiets's picture
Ingredients
  Cream cheese 8 Ounce, softened
  Almond flour 17 Tablespoon (16 tbsp. for the pancake and remaining for the icing)
  Heavy cream 1⁄3 Cup (5.33 tbs)
  Water 1⁄3 Cup (5.33 tbs)
  Eggs 3
  Vanilla extract 1⁄2 Teaspoon
  Baking powder 1⁄2 Teaspoon
  Butter 4 Tablespoon, melted
  Splenda/Liquid equivalent 2⁄3 Cup (10.67 tbs)
  Cinnamon 3 Tablespoon
  Vanilla 1 Tablespoon
  Blackstrap molasses 1⁄2 Teaspoon (optional) (Optional)
Directions

GETTING READY
1. In a large bowl, whisk together cream cheese, almond flour, cream, eggs, vanilla extract, and baking powder until smooth.
2. Add water until it reaches right consistency. Set aside.
3. Preheat the pan on medium heat.
4. In a small bowl, combine butter, splenda, almond flour, cream, water, cinnamon, Blackstrap molasses and vanilla. Whisk together until smooth.
5. Transfer the cinnamon mixture into a large plastic bag. Snip a small corner from the bag.

MAKING
6. Spray frying pan with nonstick cooking spray. Pour 1/4 to 1/3 cup of batter into the pan, and pipe a swirl of cinnamon around your pancake.
7. Flip pancake as the edges become dry and browned.

SERVING
8. Serve Cinnamon Roll Pancakes bottom-side up with your favorite fruit.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
North American
Course: 
Breakfast
Taste: 
Sweet
Equipment: 
Frying Pan
Ingredient: 
Almond Flour
Interest: 
Healthy
Preparation Time: 
20 Minutes
Cook Time: 
15 Minutes
Ready In: 
35 Minutes
Servings: 
4

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