Recommended
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
1/4 tsp cinnamon
1 tbsp bulk sugar substitute
1 tbsp butter (light, trans-fat free buttery spread)
1/2 cup fresh blueberries or strawberries for garnish
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
1/4 tsp cinnamon
1 tbsp bulk sugar substitute
1 tbsp butter (light, trans-fat free buttery spread)
1/2 cup fresh blueberries or strawberries for garnish
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.
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