Cinnamon Pancakes with Cream Recipe

Keto-friendly pancakes are the real deal bringing back the nostalgia of childhood breakfasts. 

Ingredients:

• 1 tbsp heavy cream, 36% fat 
• 2 tbsp almond milk, unsweetened 
• 3 tbsp almond flour 
• 2 medium eggs 
• 1 tsp ground cinnamon 
• 4 drops stevia liquid
• 1 tbsp psyllium husk powder
• 2 tsp olive oil 
• ½ tsp baking powder 
• 1 tsp fresh mint
• ⅕ cup Greek yogurt, 4% fat 

Instructions: 

1. Add the eggs, almond milk, Greek yogurt, almond flour, baking powder, half the cinnamon, and stevia liquid to a high-speed blender and blend until smooth. Adjust consistency by pouring in some water if necessary, then blend again. 
2. Stir in the psyllium husk powder. Let the mixture sit for 10–15 minutes to thicken up.
3. Heat ⅓ of the olive oil in a nonstick frying pan over medium heat. Pour about 2–2.5 tbsp of the batter into the pan for each pancake. Cook on one side for 2–3 minutes or until bubbles form on the surface. Then, flip over the pancakes and cook for an additional two minutes or until browned. Repeat with the remaining batter, adding ⅓ of the olive oil between each batch.
4. Serve the pancakes on a plate topped with cream. Sprinkle them with the rest of the cinnamon, garnish with fresh mint, and enjoy! 

NOTE: Feel free to substitute our suggested sweetener with any other sugar-free sweetener you have.