Ingredients:
3 cups almond flour
2 tablespoons baking powder
1/2 cup Pyure sweetener
1 tablespoon cinnamon
4 eggs, whisked
1/4 cup melted coconut oil
1/2 cup natural unsweetened peanut or almond butter (melted so it's fluid and easy to mix in)
1 cup 5% fat unsweetened plain Greek yogurt (**DF sub- Use coconut or almond yogurt, being sure to strain off any excess water/fluid)
1 tablespoon Banana LorAnn Bakery Emulsions (buy HERE)
1 cup dark chocolate chips (ChocZero for sugar free- see below)
2 tablespoons sugar Free maple syrup (I like using ChocZero!- see below for purchase info)
Directions:
Preheat oven to 350. Mix all of the dry ingredients, then add in the eggs and mix thoroughly. Now add in the Greek yogurt and mix well, followed by the coconut oil and peanut/almond butter and banana flavoring. Fold in 3/4 of the chocolate chips.
Grease a glass 7x11 baking dish very well. Add in the pancake mix, top with the remaining 1/4 of the chocolate chips, and evenly drizzle the maple syrup on the top. Bake for 30 minutes and allow to cool completely before cutting into squares.
Serve topped with butter and more maple syrup or even try out some banana flavored syrup with them!
Grab ChocZero HERE! Use my code "mydomesticatedbitofchaos" for 10% off and free shipping on orders over $34.99
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