Ingredients
The following ingredients have 1 Servings
- 3 tablespoon coconut flour
- 1 tablespoon granulated sweetener of choice*
- 1 tablespoon cocoa powder
- Pinch baking powder
- Pinch sea salt
- 3 large egg whites (for vegan option, use 1 T + 1 tsp Ener-G egg replacer + 1/3 cup water)
- 1 tablespoon applesauce OR mashed pumpkin OR yogurt of choice
- 1/2 cup + dairy free milk**
- 1/2 teaspoon vanilla extract
- 1 tablespoon dairy free mini chips***
Instruction
- In a large mixing bowl, sift the coconut flour, granulated sweetener of choice, cocoa powder, sea salt and baking powder to avoid clumps. Mix well to combine.
- In a small bowl, whisk the egg whites or ener-G egg with the vanilla extract. Add to the dry mixture, along with the applesauce or yogurt. Using a tablespoon at a time, add dairy free milk until a thick pancake batter is formed. Stir through the chocolate chips, but do not over mix. Allow to sit temporarily. If batter becomes too thick, add a dash more milk.
- Spray a pan with cooking spray and heat on low/medium. Once pan is extremely hot, pour batter using a 1/4 cup at a time. Cook pancakes for 2 1/2- 3 minutes or until the edges just start to bubble, before flipping and cooking for an extra 2 minutes or so. Repeat until all the pancakes are cooked.
- Stack, top and dig in!
