Ingredients
Scale
For the Pancakes:
- 1 cup whole wheat flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp salt
- 1 large egg
- 1 cup unsweetened almond milk
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1 tbsp coconut oil (for cooking)
For the Cinnamon Filling:
- 2 tbsp coconut oil, softened
- 2 tbsp maple syrup
- 1 tsp ground cinnamon
Instructions
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- In a separate bowl, combine the egg, almond milk, maple syrup, and vanilla.
- Stir the wet ingredients into the dry ingredients until just combined.
- Mix the softened coconut oil, maple syrup, and cinnamon to make the filling.
- Heat a lightly greased nonstick skillet over medium heat.
- Pour a small amount of pancake batter onto the skillet, then add about 1 teaspoon of the cinnamon filling to the center.
- Cover with a little more batter and cook until bubbles appear on the surface.
- Flip carefully and cook for another 2–3 minutes until golden and cooked through.
- Repeat with the remaining batter and filling.
- Serve warm with fresh fruit or a light drizzle of maple syrup if desired.
PREP TIME & NUTRITION :
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4
- Calories: 240
- Net Carbs: 26g
- Fats: 10g
- Protein: 7g