Description
Delicious and fluffy almond flour pancakes topped with light cinnamon whipped cream.
Ingredients
Scale
- 1 cup almond flour
- 2 tablespoons coconut flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1/4 cup almond milk
- 1 teaspoon vanilla extract
- 1 tablespoon honey or maple syrup
- 1 cup heavy cream
- 1 teaspoon ground cinnamon
- 1 tablespoon powdered sugar
Instructions
- In a mixing bowl, combine almond flour, coconut flour, baking powder, and salt.
- In another bowl, whisk together eggs, almond milk, vanilla extract, and honey or maple syrup.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Heat a non-stick skillet over medium heat and pour 1/4 cup of batter for each pancake.
- Cook until bubbles form, then flip and cook until golden brown.
- For the cinnamon whip, beat heavy cream, cinnamon, and powdered sugar until soft peaks form.
- Serve pancakes warm, topped with cinnamon whipped cream.
Notes
- Use a gluten-free baking powder for a gluten-free version.
- Adjust sweetness according to your preference.
- These pancakes are best served immediately.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 300
- Sugar: 5g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 120mg