Paleo Mexican Hot Chocolate Pancakes with Salted Dulce de Leche

Directions

For the pancakes:

In a large bowl combine the almond meal, coconut flour, cocoa powder, cinnamon, cayenne pepper, baking powder and sea salt.

In a separate bowl combine the almond milk, eggs, maple syrup and vanilla extract.

Add the wet ingredients to the dry until well-combined. Let sit for 5 minutes so coconut flour can absorb the liquid.

Heat a large pan or pancake griddle to medium heat and melt coconut oil (about 1 tsp).

Add 1/3 cup of batter per pancake and let cook for 3 minutes or until all bubbles have popped and rim looks cooked.

Flip and cook for 1-2 more minutes.

Repeat process until all pancake batter has been used.*

For the salted dulce de leche:

Strain dates and add to a food processor or blender.

Add in all other ingredients and blend on high until well combined. Add in more almond milk to thin out if you prefer a thinner consistency.