Pancakes and cinnamon rolls have got to be two of the most delicious breakfast treats. That’s why I turned them into one twice-as-amazing dish! Even better, these cinnamon roll pancakes are sugar free, low carb and keto.
Prep Time6minutes mins
Cook Time10minutes mins
Total Time16minutes mins
Servings4 portions (2 pancakes each)
For the Pancake Batter
▢½ cup plus 1 tbsp almond flour (60g)
▢½ cup full fat cream cheese (125g)
▢½ teaspoon baking powder
For the Cinnamon Swirl
▢¼ cup / 60g butter melted
▢1 teaspoon cinnamon
▢1 tablespoon powdered sweetener or more, if you have a sweet tooth 🙂
▢3 tablespoon pancake batter (from above)
For the Cream Cheese Frosting
▢¼ cup / 60g cream cheese
▢1 tablespoon powdered sweetener
▢1 tablespoon almond milk to loosen
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 tablespoon of almond milk. Fill into a piping bag and decorate the pancake stack.
The pancakes should be smallish, approximately 10-12 cm in diameter. About the right size to fit them in the toaster the next day should you be so lucky to have any leftovers.
The mix makes 8 pancakes. The nutrition is calculated per 2 pancakes = 1 portion. 2.7 net carbs per portion.
Calories: 342kcalTotal Carbohydrates: 3.8gProtein: 17.1gFat: 30.7gSaturated Fat: 17gSodium: 208mgPotassium: 216mgFiber: 1.1gSugar: 2.6g