Total Time16minutes mins
CourseBreakfast
CuisineBritish
Servings4 portions (2 pancakes each)
Calories342 kcal
INGREDIENTS
For the Pancake Batter
- ▢½ cup plus 1 tbsp almond flour (60g)
- ▢½ cup full fat cream cheese (125g)
- ▢4 eggs
- ▢½ teaspoon baking powder
For the Cinnamon Swirl
- ▢¼ cup / 60g butter melted
- ▢1 teaspoon cinnamon
- ▢3 tablespoon pancake batter (from above)
For the Cream Cheese Frosting
- ▢¼ cup / 60g cream cheese
- ▢1 tablespoon powdered sweetener
- ▢1 tablespoon almond milk to loosen
- INSTRUCTIONS
- Mix all ingredients for the pancake batter in a blender.
- Melt a knob of butter in a non-stick pan over medium heat. Pour in some of the pancake batter and add the cinnamon swirl. Place a lid over the pan. Turn the pancake over once the top starts to firm up (about 2 minutes). Fry the side with the swirl only briefly (about 30 seconds). Proceed until all batter has been used up.
- To make the cream cheese frosting, mix together the cream cheese, sweetener and loosen with 1 tablespoon of almond milk. Fill into a piping bag and decorate the pancake stack.
- NOTES
- The pancakes should be smallish, approximately 10-12 cm in diameter. About the right size to fit them in the toaster the next day should you be so lucky to have any leftovers.
- The mix makes 8 pancakes. The nutrition is calculated per 2 pancakes = 1 portion. 2.7 net carbs per portion.
- NUTRITION
- Calories: 342kcalTotal Carbohydrates: 3.8gProtein: 17.1gFat: 30.7gSaturated Fat: 17gSodium: 208mgPotassium: 216mgFiber: 1.1gSugar: 2.6g
