Print
ShareThis
Cinnamon Flats
Learn to make the fluffiest pancakes and crunchiest waffles with our simple recipes and easy-to-follow cooking instructions.
Breakfast Bites
Yield: Makes 8 servings
Net Carbs 11g
Ingredients:
2
tablespoons heavy cream
1/2
cup mascarpone cheese
1/4
teaspoon almond extract
2
tablespoons brown sugar
2/3
cup whole wheat pastry flour
1/3
cup buckwheat flour
1
teaspoon baking powder
1
teaspoon stevia
1/4
teaspoon salt
1
teaspoon ground cinnamon
2
eggs
1
teaspoon vanilla
1/4
to 1/3 cup water
24
fresh raspberries, for garnish (optional)
Preparation:
1.
Mix cream, mascarpone, almond extract and brown sugar in a small bowl to make topping, reserve.
2.
Mix pastry flour, buckwheat flour, baking powder, stevia, salt and cinnamon in a medium bowl. In a separate bowl, blend eggs, vanilla and 1/4 cup water until smooth. Whisk egg mixture into flour, adding additional water 1 teaspoon at a time as needed, to make a thick batter.
3.
Heat a griddle to 350°F or hot. Pour batter into small pancakes, about 2 tablespoons batter per pancake. Cook 2 to 3 minutes or until browned and puffy (about 1/4- to 1/2-inch thick). Flip and cook another 2 to 3 minutes. Top each pancake with a scant teaspoon of mascarpone cheese mixture. Garnish, if desired, with a fresh raspberry.
Nutritional Information:
| Serving Size: 3 pancakes | |
| Sodium | 38 mg |
| Protein | 5 g |
| Fiber | 2 g |
| Carbohydrate | 13 g |
| Cholesterol | 63 mg |
| Saturated Fat | 2 g |
| Total Fat | 4 g |
| Calories from Fat | 34 % |
| Calories | 107 |
Dietary Exchange:
| Fat | 1/2 |
| Starch | 1 |
This recipe appears in:
Casseroles & Dishes
