Pancakes and cinnamon rolls have got to be two of the most delicious breakfast treats.
Ingredients
1/2 cup
Almond flour/meal, Bob's Red Mill
1/2 cup
Cream cheese
4 large
Egg
1/2 tsp
Baking powder
1/4 cup
Butter, unsalted
((melted))
1 tsp
Cinnamon
1 tbsp
Swerve Sweetener, confectioners
(powdered)
1/4 cup
Cream cheese
1 tbsp
Swerve Sweetener, confectioners
(powdered)
1 tbsp
Almond milk, unsweetened
(to loosen)
Instructions
Mix almond flour, cream cheese, egg, and baking powder together until well combined in a mixing bowl.
Prepare your cinnamon swirl in another bowl. Mix the melted butter with cinnamon and sweetener, then add about 3 tbsp of the batter into your mixture to make it more of a pancake batter consistency. Place in a piping bag or ziplock bag and cut off a small piece of the tip.
Spray your pan with nonstick spry or grease wit butter. Pour in some of the pancake batter and then swirl in cinnamon swirl. Place a lid over the pan. Turn the pancake over once the top starts to firm up (about 2 minutes). Fry the side with the swirl only briefly (about 30 seconds). Proceed until all batter has been used up.
To make the cream cheese frosting, mix together the cream cheese, sweetener and loosen with 1 tbsp of almond milk. Fill into a piping bag and decorate the pancake stack or you can just spread it on top of the pancake.
Notes:
you can add protein powder for more protein in your breakfast
