Cacao-crunch pancakes

By Bailey1_

Ingredients

• Phase 3, Serves 4
• 1 cup gluten-free flour (such as Bob’s Red Mill)
• 1 tablespoon xylitol
• 1/2 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

Details

Servings 3
Adapted from fastmetabolismdiet.com

Preparation

Step 1

You’ll find cacao sold in two forms: Powder or nibs. If you want to make chocolatey drinks or include it in baking, go with powder. The nibs, on the other hand, are great as a topping, or whenever you like a crunch. Although they look a bit like chocolate chips, they don’t melt, since they don’t contain added fat (milk or butter) or sugar.

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).

The flour we used was Bob’s Red Mill gluten-free flour, which is a blend primarily of chick-pea flour. You can try other flours, but they may not get as fluffy as these do.
To complete your Phase 3 breakfast, serve with 1 cup berries per person, 2 oz. turkey bacon, and the sliced jicama.