Description
Delightful breakfast treat featuring fluffy almond flour pancakes topped with a cinnamon whip.
Ingredients
Scale
- 1 cup almond flour
- 2 tablespoons coconut flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1/4 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 2 tablespoons maple syrup (plus extra for serving)
- 1/4 teaspoon cinnamon
- For the Cinnamon Whip:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon cinnamon
Instructions
- In a mixing bowl, combine almond flour, coconut flour, baking powder, and salt. Whisk until well blended.
- In another bowl, beat the eggs, then add almond milk, vanilla extract, and maple syrup. Mix until combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Let the batter sit for 5 minutes to thicken.
- Heat a non-stick skillet or griddle over medium heat and lightly grease it with cooking spray or butter.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes or until bubbles form on the surface, then flip and cook for an additional 2-3 minutes until golden brown.
- While pancakes are cooking, prepare the cinnamon whip. In a mixing bowl, beat the heavy whipping cream until soft peaks form.
- Gradually add powdered sugar and cinnamon, continuing to beat until stiff peaks form.
- Serve pancakes warm, topped with a dollop of cinnamon whip and a drizzle of maple syrup.
Notes
- For a lighter version, substitute half of the heavy cream in the cinnamon whip with Greek yogurt.
- For added flavor, mix in a handful of blueberries or chocolate chips into the pancake batter before cooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 1 pancake with topping
- Calories: 210
- Sugar: 5g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg