½cupalmond milk or coconut milk + ½ teaspoon apple cider vinegarmixed in separate bowl
teaspoonSweetener of choice: 2 maple syrupor for low carb use 2 teaspoon erythritol (like swerve) or other low carb sweetener
1tablespoonbutter or coconut oilmelted
⅛teaspoonsea salt *optional
2tablespooncoconut oil or butter
1teaspoonunsweetened cocoa powder
teaspoonSweetener of choice: 2 honeyor for low carb use 10 drops or more to taste liquid stevia
2tablespoonnut butter of choice (almond buttersunflower seed butter, etc.)
1teaspoonhoneyor for low carb use 10 drops or more to taste liquid stevia
In a large mixing bowl combine all the pancake ingredients: ⅓ cup coconut flour, ⅓ cup almond flour, 3 eggs, the ½ cup almond milk and ½ teaspoon vinegar mixture, 2 tablespoon water, 1 teaspoon vanilla extract, ¼ teaspoon baking soda, sweetener of choice, 1 tablespoon melted butter or coconut oil, ⅛ teaspoon sea salt. Mix together until thoroughly combined.
Heat a large lightly greased griddle or skillet on stove top to medium high heat. Make sure griddle is heated before pouring batter.
Spoon or pour pancake batter onto griddle, and wait a couple minutes or until batter starts to bubble. Turn pancakes with spatula turner and cook other side until middle is done. May need to adjust heat at this point, depending on if pancakes are burning or taking too long to cook.
Once pancakes are done, I put them on an oven safe plate in the oven on warm (185 F) to keep them warm while making the syrups, and to get the any slightly underdone pancake centers completely done as well.
In a small sauce pan on medium low heat combine and melt the chocolate syrup ingredients: 2 tablespoon coconut oil or butter, 1 teaspoon cocoa powder, and sweetener of choice. Stir and melt until completely mixed and melted. Place syrup in a container that pours easily (I used a creamer pourer). Set aside.
In another small sauce pan on medium low heat combine: 2 tablespoon nut butter, 1 teaspoon coconut oil, and sweetener of choice. Stir and melt until combined and melted. Place syrup in a container that pours easily.
Remove pancakes from oven. Place pancakes on serving plates, and pour a little of chocolate syrup and then a little of the nutty syrup over pancakes. Can also top with butter if desired.
Nutritional Data for Low Carb Version (with swerve sweetener and stevia): Servings: 8 medium pancakes, Serving size: 1 medium size pancake, Cal: 129, Carbs: 4 g / Net Carbs: 2.6 g, Fiber: 1.4 g, Fat 11 g, Protein: 4 g, Sugar: 1 gNutritional Data for Paleo Version (with maple syrup and honey option): Servings: 8 medium sized pancakes, Serving size: 1 medium size pancake, Cal: 140, Carbs: 8 g / Net Carbs: 6.6 g, Fiber: 1.4 g, Fat: 11 g, Protein: 4 g, sugar: 4 g*all nutritional data are estimates based on the products I used*