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Cacao-Crunch Pancakes

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Cacao-Crunch Pancakes

Phase 3 | Serves 4
Prep time: 10 minutes | Total time: 20 minutes 

Ingredients

1 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

    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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