Ingredients

The following ingredients have 4 Servings
  • 1/2 cup plus 1 tbsp almond flour ((60g))
  • 1/2 cup full fat cream cheese ((125g))
  • 4 eggs
  • 1/2 tsp baking powder
  • 1/4 cup / 60g butter (melted)
  • 1 tsp cinnamon
  • 1 tbsp powdered sweetener (So Nourished) (or more, if you have a sweet tooth :))
  • 3 tbsp pancake batter ((from above))
  • 1/4 cup / 60g cream cheese
  • 1 tbsp powdered sweetener (So Nourished)
  • 1 tbsp almond milk (to loosen)

Instruction

  • Mix all ingredients for the pancake batter in a blender.
  • Melt a knob of butter in a non-stick pan over medium heat. Pour in some of the pancake batter and add the 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.