Almond Pancakes

These delicious little almond pancakes are not only quick to prepare, but very low-low carb! Either way, they’re perfect for a Sunday brunch, whether you’re trying to stay away from carbs or not.

Total Time

15min

4.4

5 Ratings

Author: SideChef

Servings:

Ingredients

•

Eggland's Best Classic Eggs

•

1/2 cup

Cream Cheese , softened

•

4 Tbsp

Almond Flour

•

1/2 tsp

Baking Powder

•

1/2 tsp

Simply Organic Cinnamon, Ground

•

1 tsp

Vanilla Extract

•

2 Tbsp

Butter

Cooking Instructions

In a blender, combine the Eggland's Best Classic Eggs (4) , Cream Cheese (1/2 cup) , Almond Flour (4 Tbsp) , Baking Powder (1/2 tsp) , Simply Organic Cinnamon, Ground (1/2 tsp) , and Vanilla Extract (1 tsp) for about 2 minutes, until every has fully combined. Gently tap the blender bowl on the counter to release any air bubbles.

Heat a skillet over medium heat. Add 1 Tbsp of Butter (2 Tbsp) to the pan and let it melt, swirling the pan to coat.

Pour a small amount of batter into the pan (you might be able to fit 2-3 in at once) and cook for about 2 minutes, until set.

When the batter starts to bubble in the middle and around the edges its ready to flip! Flip and cook for another 2 minutes. Transfer to a plate and repeat.

Serve the pancakes warm with more butter and a sprinkle of cinnamon if desired.

Nutrition Per Serving

CALORIES

541

FAT

48.5 g

PROTEIN

19.2 g

CARBS

8.1 g