Best Cinnamon Toast Pancakes Recipes

Powdered Sugar Cinnamon Spiced Butter for Toast/Bagels/ Pancakes image

Provided by Montana Heart Song

Categories Breakfast

Time 10m

Yield 8 serving(s)

Number Of Ingredients 6

Steps:

In mixing bowl add butter, sugar, cinnamon and evaporated milk. Stir.
Add salt and water. Mix.
Add variations if desired.
Variations: Use Splenda instead powdered sugar, use cinnamon and nutmeg together. If there is any left, refrigerate.

Nutrition Facts : Calories 236.5, Fat 18.5, SaturatedFat 11.7, Cholesterol 50.3, Sodium 159.3, Carbohydrate 17.9, Fiber 0.9, Sugar 14.7, Protein 1.3

Cinnamon Toast Pancakes Recipe - (4.6/5) image

Provided by Niecer

Number Of Ingredients 14

Batter
2 large eggs
1/4 cup water
1 tbsp vanilla extract
1/2 cup almond flour
1/4 cup milled flax seed
1/4 cup bulk sugar substitute
1 tsp baking powder
1/8 tsp salt
Cinnamon Sprinkle
1/4 tsp cinnamon
1 tbsp bulk sugar substitute
Butter (may use light, trans-fat free buttery spread)
Fresh blueberries or strawberries, for garnish

Steps:

Directions Grease a griddle or large skillet with vegetable oil spray and heat over medium-high heat. Mix all the batter ingredients in a bowl with a wooden spoon until well blended. Pour approximately 16 mini-cakes onto the hot griddle, and cook on the first side for 3 to 4 minutes until almost done, and then flip and cook for just another minute or so to finish. You may need to do this in 2 to 3 batches (as we use a very large electric griddle). Combine the cinnamon and sugar substitute and sprinkle over the hot cakes before serving. If desired, top with a pat of melted butter or fat-free margarine and garnish with fresh berries.

CINNAMON TOAST PANCAKES image

Categories Breakfast

Yield 4 people

Number Of Ingredients 14

Batter
2 large eggs
1/4 cup water
1 tbsp vanilla extract
1/2 cup almond flour
1/4 cup milled flax seed
1/4 cup bulk sugar substitute
1 tsp baking powder
1/8 tsp salt
Cinnamon Sprinkle
1/4 tsp cinnamon
1 tbsp bulk sugar substitute
Butter (may use light, trans-fat free buttery spread)
Fresh blueberries or strawberries, for garnish

Steps:

Grease a griddle or large skillet with vegetable oil spray and heat over medium-high heat. Mix all the batter ingredients in a bowl with a wooden spoon until well blended. Pour approximately 16 mini-cakes onto the hot griddle, and cook on the first side for 3 to 4 minutes until almost done, and then flip and cook for just another minute or so to finish. You may need to do this in 2 to 3 batches (as we use a very large electric griddle). Combine the cinnamon and sugar substitute and sprinkle over the hot cakes before serving. If desired, top with a pat of melted butter or fat-free margarine and garnish with fresh berries.