Coconut Flour Spiced Pancakes with Chocolate Bits - MBG

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 145.6
  • Total Fat: 12.3 g
  • Cholesterol: 77.4 mg
  • Sodium: 177.8 mg
  • Total Carbs: 4.5 g
  • Dietary Fiber: 2.4 g
  • Protein: 4.4 g

View full nutritional breakdown of Coconut Flour Spiced Pancakes with Chocolate Bits - MBG calories by ingredient
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Introduction

Adapted from coconut pancakes from guiltykitchen.com/2012/09/07/coconut-panca
kes/
Adapted from coconut pancakes from guiltykitchen.com/2012/09/07/coconut-panca
kes/

Number of Servings: 12

Ingredients

    5 Eggs, fresh - at room temperature
    1 Tbsp. Coconut Oil, 1 tbsp
    3 Tbsp. Coconut Milk, Organic, Classic, Unsweetened (Native Forest),
    6 Tbsp. Coconut Flour
    Scant 1/3 cup Cocoa liquor discs unsweetened, chopped
    Spices:
    1/2 tsp. salt
    1/2 tsp. cinnamon
    1/4 tsp. nutmeg
    1/8 - 1/4 tsp. cardamon/ coriander
    1/8 tsp. ginger
    1/4 cup (I used 1/3 cup) chocolate chips (I used unsweetened 100% cocoa discs)
    3-4 Tbsp. water
    **I added 1/2 tsp. stevia, 1/2 tsp. baking powder AND 1/2 tsp. baking soda
    Coconut oil (about 4 Tbsp.) for cooking

Tips

My chocolate bits melted while I dallied with the bowl on a warm stove, so I had chocolate fritters. Delicious!


Directions

1. Mix eggs with coconut mil and vanilla and stevia in bowl.
2. In separate bowl, mix coconut flour with spices, salt, leavening and chocolate bits.
3. Add dry ingredients to wet; stir to combine.
4. Add water 1 Tbsp. at time until desired batter consistency.
5. Preheat heavy pan over medium-LOW heat. Add 1 Tbsp coconut oil (or chosen fat) to pan.
6. Drop spoonfuls - about 4 Tbsp per - into hot oil; cook until browned, flip and cook until done.
7. Cook about 3 cakes at a time with 1 Tbsp. coconut oil.
Repeat with 1 Tbsp.


Serving Size: Made about 12 cakes/ fritters.

Number of Servings: 12

Recipe submitted by SparkPeople user CSMNETC.

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