Cinnamon Roll Pancakes (Low carb, Gluten Free)


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Cinnamon Roll Pancakes

Cinnamon roll pancakes take a little extra work to prepare, but they are great fun for a weekend or holiday brunch. The cinnamon filling can be a bit tricky, as it tends to harden up as it cools, so be prepared to keep it over low heat as you cook the pancakes. And a cream cheese topping means you don’t need any maple syrup!

Ingredients:

Cinnamon Filling:

1/4 cup butter

3 tbsp Swerve Sweetener

1 1/2 tsp ground cinnamon

Water as needed

 

Cream Cheese Topping:

2 ounces cream cheese, softened

2 tbsp powdered Swerve Sweetener

2 tbsp heavy whipping cream

1/4 tsp vanilla extract

 

Pancake Batter:

1 cup almond flour

1/3 cup coconut flour

1/4 cup vanilla whey protein powder

1/4 cup Swerve Sweetener

1 tsp baking powder

1 tsp cinnamon

5 large eggs

1/4 cup oil or melted butter

3/4 to 1 cup unsweetened almond milk 

Butter or oil for pan

Preparation:

For the filling, combine butter, sweetener and cinnamon in a small saucepan over medium heat. Bring to just a boil, then remove from heat. It will thicken up as it sits and you can whisk in a tablespoon or two of water and return it to low heat to keep it smooth as you add it to the pancakes. 

For the topping, beat cream cheese with sweetener, whipping cream and vanilla extract until smooth. Spoon filling into a small ziploc baggie and snip just a tiny bit of the corner from the baggie for piping onto finished pancakes. Set aside.

For the pancakes, whisk together almond flour, coconut flour, whey protein powder, sweetener, baking soda and cinnamon in a large bowl. Add eggs, butter and 3/4 cup almond milk and whisk until smooth. Use remaining almond milk or water to thin out pancake batter, because it will thicken as it sits.

Heat a large skillet over medium heat and add oil. Spoon about 3 tbsp pancake batter into hot skillet and spread into 3 or 4 inch circles (don’t go any bigger than that or they will be hard to flip). Using a spoon, quickly drizzle cinnamon filling in a spiral onto the top side of each pancake. Cook until small bubbles appear in the top side of the pancake and the bottom is golden brown, about 2 to 3 minutes. Carefully flip pancakes and cook another 1 to 2 minutes, or until bottom is golden brown.

Remove and drizzle with cream cheese topping. Repeat with remaining pancakes, filling and topping.

*You may end up with a little extra cinnamon filling. I used it to fill in the swirl-shaped cavities left by the original filling as it cooked on the second side. 

Serves: Makes about 12 pancakes. 2 pancakes per serving
Nutrition Info: Food energy: 392kcal, Saturated fatty acids: 15.17g, Total fat: 32.29g, Calories from fat: 290, Cholesterol: 211mg, Carbohydrate: 10.00g, Total dietary fiber: 4.92g, Protein: 13.98g, Sodium: 223mg
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Comments (12)

  1. These will be mine this weekend!!!
     

  2. These will be mine this weekend!!!
     

  3. Lon at

    These were very enjoyable and did not throw me out of ketosis (after eating 3 or 4 of them). Thank you. 🙂 

  4. Lon at

    These were very enjoyable and did not throw me out of ketosis (after eating 3 or 4 of them). Thank you. 🙂 

  5. kathy at

    can you substitute ground almonds for almond flour?

  6. kathy at

    can you substitute ground almonds for almond flour?

  7. Alissabeth at

    I recommend adding a bit more milk so that they don’t dry out when you cook. So if it looks thick when you’re about to cook, add a splash.

    For some reason the filling didn’t work right and butter separated.

    I think for me, they need a little more sweetness.

    Will attempt again because I really enjoyed them even with the cooking issues. 🙂

  8. Cristy at

    Can these b made ahead of time and heated up later?

  9. Alex at

    Just a heads up, your batter ingredients says 1tsp of baking powder, but your instructions say baking soda. I believe you will get vry different results if you use one or the other.

  10. Lise Rouleau at

    There are so many whey proteins out there. I do not want to buy something for body building. LOL. I am in Canada. What is brand I can buy?
    Love love your recipes. They honestly save my life some days.

  11. This is, by far, the best low-carb recipe I’ve ever made. The pancakes are DELICIOUS. Not just “delicious for low-carb.” They’re DELICIOUS, period. No artificial sweetener aftertaste, no oddball textures (if you’re used to almond flour, that is.) 🙂

    They are a bit finicky to make, so I don’t think I’d do it every day. It’s a “special occasion” breakfast for Christmas morning or a birthday.

    I also had the issue with the cinnamon glaze separating. My hubby added 1/8 teaspoon of arrowroot powder dissolved in a tablespoon of water, stirred it up on low heat, and that emulsified everything. I did keep adding more water, a teaspoon at a time, to keep it loosened up as I made the pancakes.

  12. Kez Wright at

    Is it 10g carbs PER serving? (Does that mean 1 pancake is 5g)

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