Breakfast

Coconut Flour Spiced Pancakes with Chocolate Bits - MBG is for Breakfast, Dessert.

Coconut Flour Spiced Pancakes with Chocolate Bits - MBG takes 15 minutes to prepare.

Coconut Flour Spiced Pancakes with Chocolate Bits - MBG takes 15 minutes to cook.

Coconut Flour Spiced Pancakes with Chocolate Bits - MBG makes 12 servings.

The ingredients for Coconut Flour Spiced Pancakes with Chocolate Bits - MBG are:

5 Eggs, fresh - at room temperature
1 Tbsp. Coconut Oil, 1 tbsp
3 Tbsp. Coconut Milk, Organic, Classic, Unsweetened (Native Forest),
6 Tbsp. Coconut Flour
Scant 1/3 cup Cocoa liquor discs unsweetened, chopped
Spices:
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/8 - 1/4 tsp. cardamon/ coriander
1/8 tsp. ginger
1/4 cup (I used 1/3 cup) chocolate chips (I used unsweetened 100% cocoa discs)
3-4 Tbsp. water
**I added 1/2 tsp. stevia, 1/2 tsp. baking powder AND 1/2 tsp. baking soda
Coconut oil (about 4 Tbsp.) for cooking

Here is how you make Coconut Flour Spiced Pancakes with Chocolate Bits - MBG:

1. Mix eggs with coconut mil and vanilla and stevia in bowl.2. In separate bowl, mix coconut flour with spices, salt, leavening and chocolate bits.3. Add dry ingredients to wet; stir to combine.4. Add water 1 Tbsp. at time until desired batter consistency.5. Preheat heavy pan over medium-LOW heat. Add 1 Tbsp coconut oil (or chosen fat) to pan.6. Drop spoonfuls - about 4 Tbsp per - into hot oil; cook until browned, flip and cook until done. 7. Cook about 3 cakes at a time with 1 Tbsp. coconut oil.Repeat with 1 Tbsp.Serving Size: Made about 12 cakes/ fritters.Number of Servings: 12Recipe submitted by SparkPeople user CSMNETC.

The nutritional information for Coconut Flour Spiced Pancakes with Chocolate Bits - MBG is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 145.6

• Total Fat: 12.3 g
• Cholesterol: 77.4 mg
• Sodium: 177.8 mg
• Total Carbs: 4.5 g
• Dietary Fiber: 2.4 g
• Protein: 4.4 g

The dietary needs meet for Coconut Flour Spiced Pancakes with Chocolate Bits - MBG is Gluten Free