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Cook Time10minutes mins

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

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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

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