A delicious way to rise up and shine, healthier pancakes stacked up with yogurt cream cheese and Canadian maple syrup.
Made with ground almonds, coconut flour and flaxseed it’s completely wheat free and allover healthier option compared to wheat pancakes. Oh, and did I mention it’s free of refined sugars!
I used 100% maple syrup, you can scroll down to see the pretty maple leaf bottle of this divine maple syrup, in the recipe notes.
It’s the start of Daylight Saving Time in Israel and we’ve truly had a summery day – starting the day by eating cake and enjoying the exceptionally beautiful sunny weather.
As mentioned also in recipe description, you can make this cake completely dairy free by using dairy free alternative to the yogurt cream cheese or simply using maple syrup alone.
It’s best served right away, when the pancakes are still a bit warm so make sure to wake up your eaters before cooking the last pancake. 🙂
After years of home baking Marianne has studied pastry chef profession and worked in the field in Israel for 3 years. She is currently a stay-at-home mom eager to start teaching kitchen skills to an over enthusiastic toddler.