By Eat More Chocolate Team Pancakes Breakfast No Bake
June 11, 2015
Not only does this recipe taste fabulous, but it’s low carb, high protein, and only takes a few minutes to make!
First, combine wet ingredients in a bowl. This includes the egg, egg whites, vanilla extract and unsweetened coconut almond milk.
Whip it around real good to make it frothy and light.
Mix all of your dry ingredients, which include your coconut flour, dark cocoa powder,baking powder, baking soda, psyllium husk and stevia.
Combine the wet and dry and mix until well combined.
If your batter looks to thick, just add another TBS or two of the almond milk until you get your desired consistency.
Use a large pancake griddle when making mine. You could also use a non-stick frying pan and coat it with some coconut oil and set the stove to low-medium heat.
Allow your pan to heat up nice and hot.
For uniform size pancakes, use 1/4c to make smaller pancakes.
Pour your batter into the pan and use a spoon to spread it out into a circle.
Once the pancakes bubble, flip and allow to cook on the opposite side.
While pancakes are cooking, prepare your dark chocolate sauce.
In a small bowl combine the cocoa powder, Greek yogurt, almond milk and stevia until it reaches your desired consistency.
Plate your pancakes.
Top your pancake with the dark chocolate sauce.
Sprinkle your chocolate sprinkles on top.
1 large egg
3 large egg whites
¼ c unsweetened coconut almond milk
2 -3 drops of Vanilla Stevia or you can use stevia packets
4 TBS Coconut Flour
2 TBS Unsweetened Dark Cocoa Powder
1 tsp. vanilla extract
1 tsp. baking powder
1/2 tsp. baking soda
2 tsp. psyllium husk (Feel free to omit this ingredient; however it keeps the pancakes thick and fluffy!)
Non-stick spray or coconut oil for coating your fry pan
Topping- Healthy Dark Chocolate Sauce
2 TBS Unsweetened Dark Cocoa
2 TBS NF Plain Greek Yogurt
3 TBS Almond Milk (add more or less depending on the consistency desired)
stevia drops(add 1-2 drops for sweetness)
Chocolate Sprinkles for sprinkling on top