Feast on a diabetic-friendly and gluten-free pancake recipe that combines raw cacao chocolate chips with cinnamon swirl for a mouth watering flavor combination! There is not a store bought pancake batter used here. Instead we mix three gluten-free flour sources that are then sweetened with zero calorie BochaSweet, a diabetic-friendly sugar substitute!
INGREDIENTS
Pancake Mix
- 1/2 cup almond flour
- 1/2 cup tigernut flour
- 3 tbsp coconut flour
- 2 eggs
- 1/2 cup almond milk
- 1 TBSP BochaSweet
- 1 tsp baking soda
- 3 TBSP cacao nibs
Cinnamon Swirl
- 3 TBSP coconut oil
- 2 TBSP BochaSweet
- 2 tsp cinnamon
Icing
- 1/4 cup dairy-free yogurt (coconut, cashew, or almond)
- 1 TBSP BochaSweet
- 1 tsp vanilla
- 1/4 tsp salt
DIRECTIONS
- Coat a non-stick cast iron pan or skillet with coconut oil. Whisk all ingredients for the pancake mix in a medium sized bowl. Set aside. In a small bowl whisk together the cinnamon swirl ingredients. Set aside. Repeat the same process for the icing in a separate bowl.
- Pour the cinnamon swirl into a pastry bag. In a separate pastry bag do the same for the icing.
- Using a 1/4 cup measuring cup mold out pancake batter onto skillet. Then take the cinnamon swirl pastry bag and squeeze in a circular motion on top of pancakes while cooking. Flip once it starts bubbling and cook through. Repeat for rest of batter.
- Add the icing on top of the finished pancakes, with some extra BochaSweet sprinkled on top and bananas (if desired).
