Low Carb Cinnamon Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
*Maple Grove Farms of Vermont Sugar Free Pancake and Waffle mix - 1/3 cup *Bob's Red Mill Flax Seed Meal - 1/3 cup * Bob's Red Mill Almond Meal - 1/3 cup * Coconut Oil, 2 tbsp * Egg, fresh, 2 large * Cinnamon, ground, 1 tsp * Very warm/hot (not boiling) Water, 2/3 cup
Preheat pan (medium low - medium) on stove. Prep pan by adding oil or butter if your surface is not non-stick.
Mix dry ingredients together in mixing bowl.
Warm coconut oil on stop or microwave for 30 seconds until liquid. Add to dry ingredients and whisk to blend.
Add very warm water to bowl and whisk to blend.
Pour mix slowly in pan to make 4 inch pancakes.
When edges are cooked/dry-looking, flip pancake to other side. Each side should not take more than 1 or 2 minutes.
Makes approximately 12 - 14 pancakes, so that would be about 4 pancakes per serving.
Serve with sugar free maple syrup with some extra cinnamon sprinkled atop.
NOTE:
1) This does have gluten in it. Those who wish to avoid gluten can substitute the Maple Grove Farms mix with 1/3 cup coconut flour or an extra 1/3 of flax meal).
2) Although I find the blend of flours gives a pretty authentic texture, these pancakes are a bit thinner than your traditional wheat flour pancakes, and you can even thin them out more with an extra 1/3 cup of water for crepes.
3) Coconut oil can be replaced with other oils used to bake. BUT I think the little bit of extra work involved in melting the coconut oil is totally work it for those super healthy medium chain fatty acids!
4) Variations:
Orange Ginger - Grate a little orange rind and ginger into mix
Pumpkin pie - Add 1/4 tsp pumpkin pie spice and replace almond meal and oil with pureed pumpkin.
Berries 'n' Cream - Top with some fresh berries and whipped cream
Crepes - Spread 1 tsp Polaner Sugar Free with Fiber Jam and roll up
Number of Servings: 3
Mix dry ingredients together in mixing bowl.
Warm coconut oil on stop or microwave for 30 seconds until liquid. Add to dry ingredients and whisk to blend.
Add very warm water to bowl and whisk to blend.
Pour mix slowly in pan to make 4 inch pancakes.
When edges are cooked/dry-looking, flip pancake to other side. Each side should not take more than 1 or 2 minutes.
Makes approximately 12 - 14 pancakes, so that would be about 4 pancakes per serving.
Serve with sugar free maple syrup with some extra cinnamon sprinkled atop.
NOTE:
1) This does have gluten in it. Those who wish to avoid gluten can substitute the Maple Grove Farms mix with 1/3 cup coconut flour or an extra 1/3 of flax meal).
2) Although I find the blend of flours gives a pretty authentic texture, these pancakes are a bit thinner than your traditional wheat flour pancakes, and you can even thin them out more with an extra 1/3 cup of water for crepes.
3) Coconut oil can be replaced with other oils used to bake. BUT I think the little bit of extra work involved in melting the coconut oil is totally work it for those super healthy medium chain fatty acids!
4) Variations:
Orange Ginger - Grate a little orange rind and ginger into mix
Pumpkin pie - Add 1/4 tsp pumpkin pie spice and replace almond meal and oil with pureed pumpkin.
Berries 'n' Cream - Top with some fresh berries and whipped cream
Crepes - Spread 1 tsp Polaner Sugar Free with Fiber Jam and roll up
Number of Servings: 3
Nutritional Info Amount Per Serving
- Calories: 239.9
- Total Fat: 18.7 g
- Cholesterol: 141.7 mg
- Sodium: 114.4 mg
- Total Carbs: 8.8 g
- Dietary Fiber: 5.9 g
- Protein: 12.5 g
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