Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Course: Breakfast
Servings: 3
Calories: 393 kcal
  • 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
Brownie Batter Chocolate Chunk:
  • 2 Tbsp Cocoa Powder
  • 2 Bars Chocoperfection (Or 20g Dark Chocolate)
  • 1 Tbsp Maple Syrup
  • 1 Tbsp Coconut Milk
Maple Pecan:
  • 3 Tbsp Chopped Pecans
  • 1 Tbsp Maple Syrup
  • 1 Tbsp Coconut Milk
  • 1/2 tsp Maple Extract
  • 2 tbsp Cocout Oil
  • Cast Iron Skillet
  1. In one bowl, combine all dry base ingredients. In a separate bowl, combine all wet base ingredients.

  2. Slowly add wet ingredients to dry ingredients while mixing. Mix well until everything is combined.

  3. In a food processor, roughly chop 1/4 Cup of Pecans.

  4. Roughly chop chocolate squares into small chunks.

  5. Separate batter into 2 separate containers.

  6. In one container, add chopped pecans, 1 tbsp. maple syrup, 1 tbsp. coconut milk, and 1/2 tsp. maple extract. Mix well until combined.

  7. In the other container, add 2 tbsp. cocoa powder, chopped chocolate, 1 tbsp. maple syrup, and 1 tbsp. coconut milk. Mix well until combined.

  8. Bring cast iron skillet to medium heat on the stove. Wipe paper towel in coconut oil and use it to lightly grease skillet.

  9. Pour batter into pan, forming dollar size pancakes.

  10. Flip the pancakes once bubbles form on the top and edges have formed.

  11. Cook on the other side until brown. It should puff up slightly as it cooks.

  12. Keep to the side, and do the same with the other set of batter.

  13. Stack pancakes with 1 of each style of pancake.

Nutrition information
  1.  38g Fats

  2.  5.2g Net Carbs 

  3.  11.2g Protein

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