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Chocolate Chip Cinnamon Swirl Pancakes

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!

Chocolate Chip Cinnamon Swirl Pancakes

 

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

  1. 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.
  2. Pour the cinnamon swirl into a pastry bag. In a separate pastry bag do the same for the icing.
  3. 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.
  4. Add the icing on top of the finished pancakes, with some extra BochaSweet sprinkled on top and bananas (if desired).

 

 

 

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