Cinnamon Toast Pancakes

Added to Recipes on Fri 01/13/2012

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


Cinnamon Sprinkle
1/4 tsp cinnamon
1 tbsp bulk sugar substitute
Butter (may use light, trans-fat free buttery spread)
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.


Nutrition Facts
160 calories
11 g fat
7 g protein
4 g fiber
4 g net carbs


Recipe by George Stella, from the book George Stella’s Still Livin' Low Carb; A lifetime of Low Carb Recipes. For more information, go to