Paleo Mexican Hot Chocolate Pancakes

Name: Paleo Mexican Hot Chocolate Pancakes Recipe
Yield: 12
Ingredients: 4 serving Bob's Red Mill Almond Flour - per 1/4 Cup; 21 gram(s) Bob's Red Mill - Organic High Fiber Coconut Flour (7g / Tbsp) (by SCHNELLD); 3 tbsp Cocoa Powder Hershey's Natural Unsweetened (unlisted nutrients estimated from USDA website); 1 tsp Cinnamon ground; 1 tsp Pepper red or cayenne; 3 tsp Baking Powder; 2 dash Salt; 8 oz Almond Breeze Almond Milk Unsweetened Vanilla; 100 gram(s) Egg - Egg Land's Best Organic Eggs (1 egg = 50 grams); 2 tbsp Agave Nectar Organic Blue Agave Light; 1 tsp Vanilla Extract

Number of Servings: 12

Ingredients

4 serving Bob's Red Mill Almond Flour - per 1/4 Cup 21 gram(s) Bob's Red Mill - Organic High Fiber Coconut Flour (7g / Tbsp) (by SCHNELLD) 3 tbsp Cocoa Powder, Hershey's Natural Unsweetened (unlisted nutrients estimated from USDA website) 1 tsp Cinnamon, ground 1 tsp Pepper, red or cayenne 3 tsp Baking Powder 2 dash Salt 8 oz Almond Breeze Almond Milk, Unsweetened Vanilla 100 gram(s) Egg - Egg Land's Best Organic Eggs (1 egg = 50 grams) 2 tbsp Agave Nectar, Organic Blue Agave, Light 1 tsp Vanilla Extract

Directions

Combine all dry ingredients in one bowl and wet in another bowl then stir together. Let sit for 5 minutes then drop 1/3 cup onto hot griddle. Cook for 3 minutes on each side before flipping.

Serving Size: 1/3 cup

Number of Servings: 12

Recipe submitted by SparkPeople user WISHINGWELLGIRL.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 90.1
Total Fat: 5.9 g
Cholesterol: 28.3 mg
Sodium: 177.4 mg
Total Carbs: 7.2 g
Dietary Fiber: 2.1 g
Protein: 3.6 g

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