Easy, Low-Sugar Pancakes with Maple Whipped Cream
Written by: Sarah Jensen + Henry Jensen
1 minute read
April 26, 2021
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.
Author
Sarah Jensen + Henry Jensen
Sara's son Henry was diagnosed with type 1 at the age of 5 in 2013. Sara is both the creative director for Genevieve Gorder and Beyond Type 1. She has worked for Kramer Design Group in NYC and worked with a vast array of clients over the past 15 years. She is passionate about foster adoption, type 1, good food and humor. She lives on a tiny island in the middle of a big ocean.
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