Cinnamon Toast Pancakes

Yield: 4 servings
Calories: 200
Theme: Breakfast
Rating:  This recipe has not been rated

Serves 4
Vegetable oil spray


  • 2 large eggs
  • 1/4 cup water
  • 1 tbsp vanilla extract
  • 1/2 cup almond flour
  • 1/4 cup milled flax seed
  • 1/4 cup bulk sugar substitute
  • 1 tsp baking powder
  • 1/8 tsp salt
  • 1/4 tsp cinnamon
  • 1 tbsp bulk sugar substitute
  • 1 tbsp butter (light, trans-fat free buttery spread)
  • 1/2 cup fresh blueberries or strawberries for garnish


Grease a griddle or large skillet with vegetable oil spray and heat over medium-high heat.

Mix all the batter ingredients in a bowl with a wooden spoon until well blended.

Pour approximately 16 mini-cakes onto the hot griddle, and cook on the first side for 3 to 4 minutes until almost done, and then flip and cook for just another minute or so to finish. You may need to do this in 2 to 3 batches (as we use a very large electric griddle).

Combine the cinnamon and sugar substitute and sprinkle over the hot cakes before serving. If desired, top with a pat of melted butter or fat-free margarine and garnish with fresh berries.


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