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Snickerdoodle Pancakes

Snickerdoodle Pancakes
  • 1 cup almond flour
  • ⅓ cup coconut flour
  • ¼ cup Swerve, Granular
  • 2 tsp cinnamon
  • 1 tsp cream of tartar
  • ¾ tsp baking soda
  • ¼ tsp salt
  • 4 large eggs
  • ⅔ cup unsweetened almond milk
  • ¼ cup butter, melted
  • ½ tsp vanilla extract
Cinnamon “Sugar”:
  • 2 tsp Swerve, Granular
  • ½ tsp cinnamon
  1. In a large bowl, whisk together almond flour, coconut flour, Swerve, cinnamon, cream of tartar, baking soda, and salt. Stir in eggs, almond milk, melted butter and vanilla extract until well combined.
  2. Heat a large skillet or griddle over medium heat and lightly grease with butter or coconut oil. Use about ¼ cup batter for each pancake and spread into 4 inch circles. Cook until bubbles begin to appear on the top and the bottom is set and golden brown, about 2 to 3 minutes.
  3. Gently flip pancakes and continue to cook until the second side is golden brown. Repeat with remaining batter. If the batter becomes very thick as it sits, add a tablespoon or two of water to thin it out again.
  4. For the cinnamon sugar, combine Swerve and cinnamon in a small bowl. Sprinkle on pancakes before serving.
Nutrition Facts
Serving Size 1
Servings Per Container 12

Amount Per Serving
Calories 120 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 3.5g 18%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 170mg 7%
Total Carbohydrate 9g 3%
Dietary Fiber 3g 12%
Sugars 1g
Protein 5g 10%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.



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