Cloud Bread Cinnamon Pancakes

1 cup (237 ml) egg whites 1 tbsp. (8 g) cornstarch, almond flour, or arrowroot starch 2 tbsp. (25 g) monk fruit sugar substitute or 2 packets of stevia ½ tbsp (4.5 g) cinnamon

⅓ tsp. (2 g) salt ¼ tsp. (1.5 ml) vanilla extract 1 tsp. (5 g) butter, ghee, or coconut oil ½ tsp (1.3 g) powdered sugar

Whisk together 1 cup (237 ml) egg whites until foamy and large. Stir in arrowroot, almond flour, or two tablespoons (8 g) cornstarch.  

To the raw egg white batter, add 1 tbsp of monk fruit sweetener or 1 packet of stevia, cinnamon, salt, and vanilla essence.  

Put some oil or butter in a skillet and heat it to a medium temperature. Transfer ⅓ cup (80 ml) of cloud bread "pancake batter" into the pan by spooning it in the same manner as pancakes.  

Cook for a further two to three minutes on the other side after flipping after two to three minutes.  

Enjoy after adding some powdered sugar (or another sweetener) or cinnamon on top.  

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