Cinnabun Mini Pancakes
Servings
8
Servings
8
Instructions
  1. Combine almond meal/flour, buckwheat flour and baking powder in a bowl.

  2. Add egg and milk and whisk to form a smooth batter.
Remove 1/4 of the batter and combine with coconut sugar and cinnamon.

  3. Melt a teaspoon of the coconut oil in a frying pan over medium-high heat.
  4. Using a tablespoon, add in four dollops of the plain batter to the pan, to create four mini pancakes.
  5. Using a teaspoon add in a small amout of the cinnamon batter on top of each of the mini pancakes.
  6. Use a skewer to make a swirl pattern on the top of each of the mini pancakes.
Cook for 2-3 minutes on each side.

  7. Repeat with remaining coconut oil, plain batter and cinnamon batter, so you have 16 mini pancakes in total.
  8. Make a glaze by melting the remaining 2 tablespoons of the coconut oil with the cream cheese. Add vanilla and stevia and stir to combine, until the stevia has dissolved.

  9. Serve two mini pancakes per person, drizzled with some of the creamy glaze.

  10. Leftover batter can be stored in an airtight container in the fridge for 1-2 days.
Recipe Notes

181 calories per serving

Print Recipe
Cinnabun Mini Pancakes
Cinnabun Mini Pancakes Just 181 Calories
Course Snack
Servings
Course Snack
Servings
Cinnabun Mini Pancakes Just 181 Calories
Instructions
  1. Combine almond meal/flour, buckwheat flour and baking powder in a bowl.

  2. Add egg and milk and whisk to form a smooth batter.
Remove 1/4 of the batter and combine with coconut sugar and cinnamon.

  3. Melt a teaspoon of the coconut oil in a frying pan over medium-high heat.
  4. Using a tablespoon, add in four dollops of the plain batter to the pan, to create four mini pancakes.
  5. Using a teaspoon add in a small amout of the cinnamon batter on top of each of the mini pancakes.
  6. Use a skewer to make a swirl pattern on the top of each of the mini pancakes.
Cook for 2-3 minutes on each side.

  7. Repeat with remaining coconut oil, plain batter and cinnamon batter, so you have 16 mini pancakes in total.
  8. Make a glaze by melting the remaining 2 tablespoons of the coconut oil with the cream cheese. Add vanilla and stevia and stir to combine, until the stevia has dissolved.

  9. Serve two mini pancakes per person, drizzled with some of the creamy glaze.

  10. Leftover batter can be stored in an airtight container in the fridge for 1-2 days.
Recipe Notes

181 calories per serving