Low-carb almond and cinnamon pancakes
Low-carb almond and cinnamon pancakes made with almond flour, eggs and cinnamon. A sweet breakfast from the frying pan with almond flour and cinnamon.
At a glance
- Serves 1
- Prep time: 10 min
- Cooking time: 10 min
- Total time: 20 min
- Calories: 598 kcal per serving
- Protein: 27 g
- Fat: 52 g
- Carbs: 13 g
Ingredients
- 50g almond flour
- 2 organic eggs
- 3 tbsp almond milk
- 1 tsp cinnamon
- 1 tbsp coconut oil
Method
You’ll need: frying pan · mixing bowl · spatula · whisk
- Crack the eggs into a mixing bowl and whisk them thoroughly with the unsweetened almond milk.
- Add the defatted almond flour and ground cinnamon and whisk everything into a smooth, slightly thick batter.
- Leave the batter to stand for about five minutes so the almond flour can swell and is easier to work with.
- Heat a little coconut oil in a non-stick frying pan over a medium heat and add about two tablespoons of batter per pancake.
- Fry the pancakes for just under two minutes on each side until golden brown, flipping them only once small bubbles form on the surface.
Good to know
Pancakes without the flour. This low-carb version tastes intensely of cinnamon and brings protein to your breakfast.
Swaps
Almond milk → coconut milk (for a slightly fuller, more exotic flavour in the batter).
Cooking tips
Never fry the pancakes too hot. Almond flour burns much faster in the pan than ordinary flour.
Storage
The finished pancakes can be stacked, frozen and warmed through in the toaster when needed.
Allergens
Contains eggs and tree nuts (almonds). Completely lactose-free and gluten-free.
Frequently asked questions
Can you freeze almond and cinnamon pancakes?
The finished pancakes can be stacked, frozen and warmed through in the toaster when needed.
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