Nope.  Not a typo.  I really meant to say “flat”jacks! These flapjacks are really thin.  I like my pancakes really thin, I’m not sure why, but when I cook them, I’m always smushing them down with the spatula. I’m just weird.  Leave me alone!  These are thin, but they’re really good with a creamier texture! Kind of a twist of these Lemon Ricotta Pancakes that I make (I’ll save those for a later date)!


If you follow my blog then you know that I basically live for Cinnamon Toast (or anything cinnamon)! Last night we made brinner (get it?  Breakfast for dinner) and I decided I wanted cinnamon toast but my husband and kids wanted pancakes.  They ate theirs with syrup instead, but the sugar-free syrup I had at home was nasty (I tried a different brand, big mistake) and I don’t like to use that often since I can’t find any brands that are sweetened with Stevia instead of gross crap.  So, I thought I’d try them with cinnamon and sugar!  I loved them and will definitely make them again!


Ingredients
1/2 c. nonfat ricotta cheese
6 tbsp oat flour
1/4 c. unsweetened almond milk
1 “twist” of sea salt grinder (sorry, that is sooo not a measurement)
1 tsp cinnamon (optional, I just really like cinnamon)
3 egg whites


Topping
cinnamon
Truvia
coconut oil


Directions
Mix all ingredients (except topping) together (I used my little bullet blender thingy).  Cook like regular pancakes.  When still warm spread with a tiny bit of coconut oil.  You really don’t need a lot!  Then sprinkle with cinnamon and Truvia.  I don’t know how much since I already have it in a shaker pre-mixed…I wasn’t kidding.  We eat a ton of cinnamon toast in our house!