Easy, Low-Sugar Pancakes with Maple Whipped Cream

Fluffy, simple, and endlessly customizable—these pancakes are a breakfast win. Top them with fresh fruit, a dollop of maple whipped cream, or whatever your heart (and tastebuds) desire. The recipe makes about 3–4 pancakes per person, and comes together quickly in a blender (or by hand, if you’re feeling old-school).

Ingredients

Pancakes

6 organic free range eggs (if possible)

1/2 tsp salt

1 tsp baking soda

1 tsp coconut vinegar or apple cider vinegar

1 TB vanilla

2 TB melted unsalted butter

3 cups almond flour

1/2 cup unsweetened coconut milk

Maple Whipped Cream

2 cups whipping cream

1/4 cup maple syrup

1/2 TB cinnamon (optional)

Instructions

Pancakes

Blend. The entire batch should be around 75g. So just make those cakes and do the math!

Maple Whipped Cream

Place the whipping cream in a bowl, begin to beat the cream, slowly add in the syrup (and cinnamon) until it forms stiff peaks.