Breakfast

Paleo Mexican Hot Chocolate Pancakes is for Breakfast, Snack.

Paleo Mexican Hot Chocolate Pancakes takes several minutes to prepare.

Paleo Mexican Hot Chocolate Pancakes takes several minutes to cook.

Paleo Mexican Hot Chocolate Pancakes makes 12 servings.

The ingredients for Paleo Mexican Hot Chocolate Pancakes are:

4 serving Bob's Red Mill Almond Flour - per 1/4 Cup
21 gram(s) Bob's Red Mill - Organic High Fiber Coconut Flour (7g / Tbsp) (by SCHNELLD)
3 tbsp Cocoa Powder, Hershey's Natural Unsweetened (unlisted nutrients estimated from USDA website)
1 tsp Cinnamon, ground
1 tsp Pepper, red or cayenne
3 tsp Baking Powder
2 dash Salt
8 oz Almond Breeze Almond Milk, Unsweetened Vanilla
100 gram(s) Egg - Egg Land's Best Organic Eggs (1 egg = 50 grams)
2 tbsp Agave Nectar, Organic Blue Agave, Light
1 tsp Vanilla Extract

Here is how you make Paleo Mexican Hot Chocolate Pancakes:

Combine all dry ingredients in one bowl and wet in another bowl then stir together. Let sit for 5 minutes then drop 1/3 cup onto hot griddle. Cook for 3 minutes on each side before flipping. Serving Size: 1/3 cupNumber of Servings: 12Recipe submitted by SparkPeople user WISHINGWELLGIRL.

The nutritional information for Paleo Mexican Hot Chocolate Pancakes is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 90.1

• Total Fat: 5.9 g
• Cholesterol: 28.3 mg
• Sodium: 177.4 mg
• Total Carbs: 7.2 g
• Dietary Fiber: 2.1 g
• Protein: 3.6 g

The dietary needs meet for Paleo Mexican Hot Chocolate Pancakes is Low Carb