MADE WITH SUGARLESS ORGANIC STEVIA

Cinnamon breakfast pancakes

Small cinnamon pancakes for a relaxed breakfast. Cook over moderate heat so the centres set before the surfaces become too dark.

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Cinnamon breakfast pancakes made with Sugarless Organic Stevia
Makes
8 pancakes serving 4
Prep
10 minutes
Cook / brew
15 minutes
Rest / chill
5 minutes batter rest
Total time
30 min

Equipment: Non-stick frying pan

Ingredients

Use level 5 ml teaspoons and weigh ingredients where grams are given.

Method

  1. Whisk flour, baking powder, cinnamon, salt and sweetener in a bowl.
  2. Whisk egg, almond milk and melted butter separately, then stir into dry ingredients just until combined. Rest 5 minutes.
  3. Heat the pan over medium-low heat and lightly grease with some of the extra butter. Spoon in about 50 ml batter per pancake, making 10 cm rounds.
  4. Cook 2–3 minutes until bubbles form and edges look set. Flip and cook 1–2 minutes more until the centre is cooked. Repeat, using remaining pan butter as needed.
  5. Serve warm, with the optional butter divided among servings.

Your sweetener

Sugarless Organic Stevia

½ level teaspoon gives the sweetness of 1 teaspoon of sugar. Use the named Sugarless blend and weigh the amount in this recipe; pure stevia extract is not interchangeable.

Explore Organic Stevia

Storage & ingredients

Cool promptly and refrigerate airtight for up to 2 days or freeze for 1 month. Reheat until hot through.

Allergens: Wheat and gluten, egg, milk, almonds.

Use unsweetened almond milk; natural sugars may still be present.

Estimated nutrition

Per 2 pancakes · 4 servings per recipe

Energy
225 kcal (941 kJ)
Protein
5.7 g
Fat
9.5 g
Carbohydrate*
28.1 g
Sugars
0.8 g

Calculated estimates using food composition data and representative product labels. Values vary with ingredients and portion size. *Carbohydrate excludes fibre and sugar alcohols; their energy is included where supplied by the source. Includes 10 g butter for the pan across the batch; optional serving butter excluded.

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