Cinnamon Toast Pancakes

• Prep Time
  15 minutes 
• Cook Time 
  5-10 minutes
• Makes
  5-6 pancakes

Ingredients:

• 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

 

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Directions:

1. Combine flour, Cinnamon Toast PB Powder, baking powder, baking soda, coconut sugar & salt in a large bowl and whisk to combine.

2. Use a spatula to create a well in the center of the ingredients.
3. Crack an egg into the center of the well, then add vanilla, milk, and apple cider vinegar.
4. 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.
5. Continue stirring until evenly incorporated, but be careful not to overmix – a few lumps are okay.
6. Heat some butter or oil in a large non-stick skillet over medium heat.
7. Drop spoonfuls of batter into the center of the pan to form a pancake, spooning as much as you like until your desired size.
8. Cook the pancake for a few minutes, flipping when the center begins to bubble and the sides start to dry.
9. 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.
10. Continue dropping batter until you’ve worked through it all – this recipe makes 5-6 pancakes.

 

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Macros:

Calories: 284

Carbs: 46

Fat: 5

Protein: 13