Almond Flour Pancakes with Chocolate Cashew Syrup
Soft, maple-scented almond flour pancakes with a warm chocolate cashew drizzle — makes 15 pancakes, the weekend breakfast worth waking up for.
Servings: 15 pancakes
Calories: 135kcal
Ingredients
- Pancakes
- 1 cup almond flour
- ⅓ cup coconut flour
- 2 tablespoons golden monk fruit sweetener
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- ½ cup almond milk
- 2 teaspoons maple extract
- 6 extra-large eggs
- Avocado oil cooking spray
- Chocolate Cashew Syrup optional
- 5 tablespoons coconut oil
- ½ tablespoon unsweetened cocoa powder
- 1 tablespoon golden monk fruit sweetener
- 1 tablespoon coconut butter
- 1 tablespoon cashew butter
Instructions
- In a large bowl, whisk together all pancake ingredients.
- In a medium-sized pan, over medium-low heat, spray avocado oil cooking spray and allow to preheat. Using a ladle, pour pancake batter into pan. Flip once bubbles begin to form.
- For the syrup, in a small pot, combine all syrup ingredients over low heat. Stir until melted. Remove from heat and pour over pancakes or use as a dipping sauce. Enjoy!
Nutrition
Calories: 135kcal | Carbohydrates: 3.8g | Protein: 5g | Fat: 11.5g | Saturated Fat: 5.7g | Sodium: 123mg | Fiber: 1.8g | Sugar: 0.9g