Breakfast
DIRTY BLONDE PANCAKE STACK
- 192 g Almond Flour
- 3 Large Eggs
- 3 Tbsp Coconut Milk
- 3 Tbsp Maple Syrup
- 1 tsp Vanilla
- 1/2 tsp Baking Soda
- 1/2 tsp Apple Cider Vinegar
- 1/4 tsp Salt
- 10 Drops Stevia
- 2 Tbsp Cocoa Powder
- 2 Bars Chocoperfection (Or 20g Dark Chocolate)
- 1 Tbsp Maple Syrup
- 1 Tbsp Coconut Milk
- 3 Tbsp Chopped Pecans
- 1 Tbsp Maple Syrup
- 1 Tbsp Coconut Milk
- 1/2 tsp Maple Extract
- 2 tbsp Cocout Oil
- Cast Iron Skillet
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In one bowl, combine all dry base ingredients. In a separate bowl, combine all wet base ingredients.
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Slowly add wet ingredients to dry ingredients while mixing. Mix well until everything is combined.
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In a food processor, roughly chop 1/4 Cup of Pecans.
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Roughly chop chocolate squares into small chunks.
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Separate batter into 2 separate containers.
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In one container, add chopped pecans, 1 tbsp. maple syrup, 1 tbsp. coconut milk, and 1/2 tsp. maple extract. Mix well until combined.
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In the other container, add 2 tbsp. cocoa powder, chopped chocolate, 1 tbsp. maple syrup, and 1 tbsp. coconut milk. Mix well until combined.
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Bring cast iron skillet to medium heat on the stove. Wipe paper towel in coconut oil and use it to lightly grease skillet.
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Pour batter into pan, forming dollar size pancakes.
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Flip the pancakes once bubbles form on the top and edges have formed.
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Cook on the other side until brown. It should puff up slightly as it cooks.
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Keep to the side, and do the same with the other set of batter.
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Stack pancakes with 1 of each style of pancake.
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38g Fats
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5.2g Net Carbs
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11.2g Protein
