Cinnamon Swirl Pancakes
Ingredients
Method
- 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.
- 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.
- 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.
- Divide the pancakes evenly onto plates and enjoy!Serving size = 2 pancakesProtein 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!
