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Cinnamon Swirl Pancakes

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crisangusdcn

Cinnamon Swirl Pancakes

cinnamon-swirl-pancakes
Print Recipe
Prep Time 10 minutes
Cook Time 2 minutes
Servings: 4
Calories: 440
Ingredients Method Notes

Ingredients
  

  • 2 tbsp Almond butter (runny)
  • 1/3 cup Maple syrup (organic, divided)
  • 3 tsp Cinnamon (divided)
  • 3 Eggs
  • 1 cup Unsweetened almond milk
  • 1 1/2 tsp Vanilla extract
  • 2 cups Oat flour
  • 3 tsp Baking powder
  • 1/2 tsp Sea salt

Method
 

  1. In a small bowl, mix together the almond butter, half the maple syrup, and 3/4 of the cinnamon. Transfer to a plastic squeeze bottle or a plastic bag with the tip snipped for piping.
  2. In a large bowl, whisk the eggs with the milk, vanilla, and the remaining maple syrup. Add the flour, baking powder, salt, and the remaining cinnamon. Stir with a spatula until just combined. Some lumps are ok.
  3. Heat a nonstick pan over medium-low heat and lightly grease the pan. Scoop approximately 1/3 of a cup of batter at a time into the pan. Squeeze the almond butter mixture into the pancake batter in a spiral. Once bubbles form, flip the pancake and cook for another one to two minutes. Repeat with the remaining batter.
  4. Divide the pancakes evenly onto plates and enjoy!
    Serving size = 2 pancakes
    Protein 17g, Carbs 62g, Fiber 8g

Notes

This will become your family's favorite breakfast.  Make them as a family to increase the enjoyment!  Top with maple syrup, fresh berries, or diced apples for greater variety.  Perhaps dust with a light layer of powdered sugar and strawberries - yum!
You can refrigerate leftovers (if there are any!) in an airtight container for up to 3 days.  They can also be frozen to make them last longer and reheated in a pan or toaster.
However, you serve these, they will be a big hit!
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