Sugar Free Snickerdoodle Pancakes


American pancakes with cinnamon and apples. Healthy breakfast on dark background, sprinkled with powdered Swerve

Nutritional Info

Servings 12

Calories 120

Protein 5 grams

Fat 10 grams

Net Carbs 1 gram


1 cup almond flour

1/3 coconut flour

1/4 cup Swerve, Granular

2 teaspoons cinnamon

1 teaspoon cream of tartar

3/4 teaspoon baking soda

1/4 teaspoon salt

4 large eggs

2/3 cup unsweetened almond milk

1/4 cup butter, melted

1/2 teaspoon vanilla extract

Cinnamon “Sugar”

2 teaspoons Swerve, Confectioner’s

1/2 teaspoon cinnamon


Whisk together almond flour, coconut flour, Swerve, cinnamon, cream of tartar, baking soda and salt. Stir in eggs, almond milk, melted butter and vanilla extract until well combined.

Grease a skillet and preheat it. Use about 1/4 cup of batter for each pancake and spread into 4 inch circles. Cook until bubbles begin to appear on top, and bottom is set and golden brown, about 2-3 minutes.

Gently flip and continue to cook until the second side is golden brown.

Combine cinnamon and Confectioner’s Swerve and sprinkle on pancakes before serving.

Serve with sugar free maple syrup.

3 Comments Add yours

  1. Yummy! I will definitely make them during Passover, when we are not supposed to use regular flour.

    1. Brenda Sue says:

      Awesome, Dolly! I’m so happy that this recipe will work for you.

      1. All thanks to you, darling!

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