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Cacao-Crunch Pancakes

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Cacao-Crunch Pancakes

Phase 3

Serves 4

Ingredients

  • 1 cup gluten-free flour (such as Bob’s Red Mill)
  • 1 tablespoon xylitol
  • ½ tsp sea salt
  • 3 tablespoons Navitas Naturals Cacao Nibs (for sprinkling)
  • 2 tsp. baking powder
  • 1 cup almond or coconut milk
  • 2 tbls. olive oil
  • 1 large egg
  • 1 tsp. ground cinnamon
  • 1 tsp. vanilla extract
  • 8 oz. turkey bacon, cooked
  • Raspberries, blueberries or blackberries
  • 1 large jicama, peeled and sliced

Directions

  1. With a mixer, gently combine milk, egg, olive oil and vanilla.  Gradually add the flour, xylitol, baking powder, salt and cinnamon.  Mix until just combined.
  2. Heat a nonstick skillet or griddle and pour out your pancakes (whatever size you like).  Sprinkle in a few cacao nibs on top of each pancake.
  3. Cook until bubbles start to form on top of the pancakes, then flip and cook for another minute or two.
  4. Makes about 12 pancakes (depends on size).

To complete your Phase 3 breakfast, serve with 1 cup berries per person, 2 oz. turkey bacon, and the sliced jicama.

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