2tbsporganic 100% maple syrup for paleo,or for low carb use a low carb sugar free maple syrup
1tbspcoconut oil melted
1tspapple cider vinegar
OPTIONAL CHOCOLATE MAPLE SYRUP:
1 ½tbsp. coconut oil or ghee
1tspcocoa or cacao powder
2tbsporganic maple syrup or low carb maple syrup
1large mixing bowl
1griddle or fry pan
heart pancake rings
In large mixing bowl combine all hotcake ingredients and mix together thoroughly. If pancake batter is too thick then add a little water and mix in.
Heat a greased griddle on the stove top to slightly above medium temperature.
Place greased or oiled pancake rings, if using, on the heated griddle. If not using rings, then proceed as with regular pancakes.
Spoon some batter into each ring and spread around with spoon until shape is filled in. leave ring on until side pancake is done (it will start bubbling).
Lift ring off pancake and then flip pancake over to let other side cook. If it is too delicate to flip then it is not ready yet.
Repeat until batter is all used.
If you’re making the chocolate maple syrup then heat a small sauce pan on medium heat and add all syrup ingredients.
Heat and stir syrup ingredients until all are melted and thoroughly mixed.
Serve hot cakes with chocolate maple syrup or regular maple syrup and ghee or butter if desired.
Nutritional Data for Low carb Version with Chocolate Maple Syrup: Servings: 4, Serving size: 2 medium size hotcakes, Cal: 228, Carbs: 9.7 g / Net Carbs: 5.1 g, Fiber: 4.6 g, Fat; 18 g, Sugar: 1 g *all nutritional data are estimates based on the products I used*