Phase 3 | Serves 4
Prep time: 10 minutes | Total time: 20 minutes
Ingredients1 cup gluten-free flour (such as Bob’s Red Mill)
1 tablespoon xylitol
½ teaspoon sea salt
3 tablespoons cacao nibs (for sprinkling)
2 teaspoons baking powder
1 cup almond or coconut milk
2 tablespoons olive oil
1 large egg
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
8 oz. turkey bacon, cooked (about 8 pieces)
Raspberries, blueberries or blackberries
1 large jicama, peeled and sliced
- 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.
- 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.
- Cook until bubbles start to form on top of the pancakes, then flip and cook for another minute or two.
- 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.