Cinnamon Toast Pancakes
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Prep Time15 minutes
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Cook Time5-10 minutes
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Makes5-6 pancakes
Ingredients:
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3/4 cup all-purpose flour
- 3/4 cup Nuts ’N More Cinnamon Toast PB Powder
- 2 tsp baking powder
- 1/2 tsp baking soda
- 3 tbsp coconut sugar
- 1/4 tsp salt
- 1 egg
- 1 tsp vanilla extract
- 1/2 cup milk
- 1 tsp apple cider vinegar
Directions:
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Combine flour, Cinnamon Toast PB Powder, baking powder, baking soda, coconut sugar & salt in a large bowl and whisk to combine.
- Use a spatula to create a well in the center of the ingredients.
- Crack an egg into the center of the well, then add vanilla, milk, and apple cider vinegar.
- Working from the center, whisk the egg to break the yolk, then gently begin to incorporate the dry ingredients into the center until evenly mixed.
- Continue stirring until evenly incorporated, but be careful not to overmix – a few lumps are okay.
- Heat some butter or oil in a large non-stick skillet over medium heat.
- Drop spoonfuls of batter into the center of the pan to form a pancake, spooning as much as you like until your desired size.
- Cook the pancake for a few minutes, flipping when the center begins to bubble and the sides start to dry.
- Cook the other side for about 2 minutes, remove from pan and set on a cooling rack or keep in the oven on ‘warm’ setting.
- Continue dropping batter until you’ve worked through it all – this recipe makes 5-6 pancakes.
Macros:
Calories: 284
Carbs: 46
Fat: 5
Protein: 13