INGREDIENTS
a third cup of coconut flour
1/2 tsp. baking powder
2 small eggs, 1 1/4 teaspoons erythritol
Sugar-free chocolate drops in 1/4 cup
Almond milk, two tablespoons
1/2 tsp. vanilla
INSTRUCTIONS
Assemble all of the components for your pancakes in one location.
Beat the eggs, milk, and vanilla together in a basin next.
Erythritol, coconut flour, and baking powder are all folded in.
Mixture should be smooth after a few minutes of stirring. Fold in chocolate chips, reserving some for decoration.
Then turn on the medium-high heat under a skillet. Grease with butter or use cooking spray to spritz. Now pour half of the batter into the skillet. The result will be a large pancake, but you can also make smaller ones if you choose.
For 2 minutes on each side, cook the pancakes.
If preferred, cover heated dishes with syrup and chocolate chips.
NOTES
2 pancakes per serving, yielding 1 serving. 90 calories 5.9g of total fat. 2.6g of SATURATED FAT 140mg CHOLESTEROL SUGAR: 65 mg 5.4g CARBOHYDRATES 4.3g of net carbohydrates 1.1g of fibre GLUTEN: 1.1g 5.6g of protein
