Charlottes Choc Chip Breakfast Pancakes
Author: Charlotte (Caregiver)
Description:
Easy drop scone pancakes - will freeze
makes around 18 pancakes - serve 2 per meal (snack size) with sugar free da Vinci strawberry or Blueberry sauce, and whipping cream on top
Ingredients:
g Whitworths Ground Almonds
g Sweetener, Truvia (HCP added*)
g Oil, coconut
g Cream of tartar
g Baking powder, carb free, Barkat (HCP added*)
g Eggs, chicken, whole, raw
g Cinnamon, ground
g Chocolate dark - Green and Blacks 85%
g Cream, whipping, UHT
g Raspberries, raw
g Groovy food company coconut flour (HCP added*)
Directions:
NOTE SWEETENER IS ERYTHRITOL (Granulated), NOT TRUVIA
Mix almond flour, erythritol, cream of tartar, Barkat baking powder and cinnamon in a bowl. Separately, whisk together eggs (whole) with most of the coconut oil (saving a small amount for frying). Chop the chocolate up into small chips.
Pour the eggs/coconut oil mix into the bowl, stir together well, then add the choc chips. Grease a frying pan with the remaining coconut oil and make small pancakes (a dessert spoon of batter is enough for each). Cook for 3-5 mins then flip them over for a further minute or two.
Serve with whipped cream and raspberries.
Nutrition Information (for entire recipe):
Carbohydrate:
21.05
Calories: 1669
Fat:
153.01
Protein:
40.36
Ratio:
2.49:1
2.5:1 ratioSweetBreakfast
