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Ingredients
- 1/2 cup almond meal/almond flour
- 1/2 cup buckwheat flour
- 1 tsp baking powder
- 1 free-range egg
- 1 cup almond milk unsweetened
- 1 tbsp coconut sugar
- 1 tsp cinnamon
- 3 tbsp coconut oil
- 2.5 tbsp light cream cheese
- 1 tsp vanilla extract
- 1/4 cup stevia
Ingredients
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Instructions
- Combine almond meal/flour, buckwheat flour and baking powder in a bowl.
- Add egg and milk and whisk to form a smooth batter. Remove 1/4 of the batter and combine with coconut sugar and cinnamon.
- Melt a teaspoon of the coconut oil in a frying pan over medium-high heat.
- Using a tablespoon, add in four dollops of the plain batter to the pan, to create four mini pancakes.
- Using a teaspoon add in a small amout of the cinnamon batter on top of each of the mini pancakes.
- 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.
- Repeat with remaining coconut oil, plain batter and cinnamon batter, so you have 16 mini pancakes in total.
- 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.
- Serve two mini pancakes per person, drizzled with some of the creamy glaze.
- Leftover batter can be stored in an airtight container in the fridge for 1-2 days.
Recipe Notes
181 calories per serving