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Waffles + Pancakes

Adapted from:

Yield: 8 servings

Serving size: 1 large cinnamon roll

For the dough:

14 oz (400g) almond flour

2 oz. (60g) coconut flour

2 Tbsp. (30ml) powered erythritol or xylitol

1 Tbsp. (15ml) baking powder

1 tsp. xanthan gum OR 2 tsp. guar gum

1 Tbsp. psyllium husk powder (DO NOT SKIP THIS, this is what mimics gluten and holds the entire dough together)

7 oz. (200g) water

3.5 oz (100g) melted butter

3 large eggs (~55g each)

1 tsp. salt

For the cinnamon filling:

2 Tbsp. (14g) butter, warm

6 Tbsp. powdered erythritol OR xylitol

1.5 tsp. ground cinnamon

1. Preheat your oven to 350F (180C), then mix together all the dry ingredients except the salt in a large bowl until well combined and all lumps are gone.


2. In a separate medium bowl whisk together all the wet ingredients plus the salt until well combined and the salt has dissolved.


3. Add the wet mixture into the dry mixture and mix with a spatula until fully incorporated, then spread the dough into a thin rectangle (no thicker than your finger) over a non-stick mat, wax paper or cling wrap. Let the dough rest for 5 minutes to let the psyllium husk powder absorb moisture and thicken the dough further.


4. In a small bowl, mix together the cinnamon filling ingredients. After the dough has rested 5 minutes, spread the filling in an even, thin layer over the top of the dough.

5. Roll up the dough starting from one of the long sides (as shown in the video above) so that it created a long log. Cut the log in half (2 large pieces), cut each piece in half again (now you have 4 pieces), and then cut each of those pieces in half so that you have 8 equal-sized rolls of cinnamon dough.

6. Prep a 13x9" large baking pan OR an 8-cup muffin tin OR 8 individual ramekins by greasing them with a thin layer of butter, or lining them with a non-stick baking mat or baking paper.

7. Place the rolls of dough cut-side down in the baking pan, ideally leaving them a finger-width's worth of space around each roll to let it expand in the oven.

8. Bake the cinnamon rolls for 30 minutes (if baked individually) or 40 minutes for a single large dish, or until they are golden brown (see video above). Let the rolls cool for 10 minutes before eating.



Nutrition Info:
Please note that I used MyFitnessPal (a FREE app) to calculate this info, so it may not be 100% accurate.


High-Carb Blueberry Cobbler (1 mug serving):          kcal 259 / net Carbs 34g / Sugars 14g / Fat 11g / Protein 3g                                  

TPH Low-Carb Blueberry Cobbler (1 mug serving):    kcal 260 / net Carbs 8g / Sugars 5g / Fat 10g / Protein 6g

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