Protein 3.7 grams
Fat 8.2 grams
Net Carbs 4.7 grams
These pancakes are very cake-like and somewhat fragile. To make them less fragile beat your eggs well before adding. Allow pancakes to set well before flipping on griddle.
5 T. Coconut flour
3 T. Cocoa
6 packets Splenda (This may be reduced or omitted if you like a less sweet pancake.)
1/4 teaspoon baking soda
1/2 teaspoon Cream of Tarter
1/8 teaspoon salt
3 eggs, slightly beaten
3 Tablespoons coconut oil (liquid)
4 Tablespoons Sugar-Free Maple Pancake Syrup
1 teaspoon vanilla extract
6 Tablespoons (+ or -) milk of choice (Add enough to thin the batter to a good spoonable/pourable consistency)
Heat griddle to medium.
Mix dry ingredients
Create a well in the dry ingredients
Add beaten eggs.
Add oil, syrup and vanilla extract and mix until incorporated.
Add milk 1-2 Tablespoons at a time until proper consistency is attained. I like my batter to be just thin enough to spoon onto griddle and spread slightly with spoon.
Pour/Spoon pancake batter to 4-5 inches wide.
Allow to cook until edges are slightly brown and the pancakes are set, and flip.