Makes 10 pancakesCalories 190 Prep Time 10 minutesTotal Time 20 minutesMade with Splenda® Monk Fruit Sweetener
Ingredients
2 eggs
¼ cup unsweetened almond milk
3 tablespoons Splenda® Monk Fruit Granulated Sweetener
⅛ teaspoon kosher salt
1 teaspoon coconut oil, melted
1 cup superfine almond flour
3 tablespoons unsweetened cocoa powder
½ teaspoon baking soda
1 teaspoon lemon juice
Recommended Sugar-Free Syrup:
Splenda® Multi-Use Syrup
Nutrition Info Per Serving
Serving Size: 2 pancakes
Net Carbs
5g
Calories
190
Total Fat
16g
Saturated Fat
2g
Cholesterol
75mg
Sodium
210mg
Total Carbs
14g
Dietary Fiber
2g
Sugars
2g
Added Sugars
0g
Protein
8g
Contains 7g Erythritol
Instructions
In a medium bowl, beat eggs with a fork for 1 minute. Whisk in milk, Splenda Monk Fruit Sweetener, salt, and oil.
Sprinkle almond flour, cocoa powder, and baking soda on top of wet ingredients. Stir ingredients together until well incorporated, scraping down the sides of the bowl as you go. Squeeze or pour lemon juice over the top and fold it in.
Spray a pancake griddle with nonstick cooking spray and heat to medium. Scoop batter by spoonfuls onto griddle. Cook until bubbles form on the uncooked side of the pancake and the edges are dry (about 3-5 minutes). Flip and cook the other side. Repeat with the remaining batter.
Serve immediately and enjoy!
Note
You may consider topping with strawberries, pecans, or Stevia-sweetened dark chocolate chips.
Hint: Search for a Category like "Drinks" or product, like "Stevia"
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