Cinnamon Pancake Rolls

Cinnamon lovers this one’s for you. Soft, indulgent, and topped with our crunchy granola, cinnamon rolls don’t come better than this.

Ingredients

• 96g of almond flour
• 1 teaspoon baking powder
• 1⁄4 teaspoon sea salt
• 60ml almond milk, more if needed
• 2 large eggs
• 1 tablespoon sweetener
• 1 teaspoon vanilla
• Extra-virgin olive oil, for the pan

For the swirl:

• 3 tbsp peanut butter
• 1 tsp cinnamon powder

For serving

• Keto Hana cinnamon granola
• Coconut yoghurt

How to make cinnamon pancake rolls 

1. Mix all the dry ingredients in a bowl. Beat the eggs. Pour the wet ingredients into the bowl with the dry ingredients and stir. If your batter is very thick, stir in more almond milk. 
   
   
2. Heat a non-stick skillet over medium-low heat. Brush the pan with a little olive oil and use a 1⁄4- cup measuring cup to pour the batter onto the pan.
   
   
3. Mix peanut butter and cinnamon and using a piping bag make a swirl in the top of the pancake, flip and cook for and extra minute. Then remove.
   
   
4. Serve with coconut yoghurt and KETO HANA cinnamon granola