Mochi Chocolate Pancakes

Chocolaty soft chewy gluten free pancakes with strawberries. Packed with protein, healthy fat, healthy carbs, and fiber.

Prep Time: 8 Minutes

Cook Time: 15 Minutes

Total Time: 23 Minutes

Servings: 4

Ingredients:

Dry Ingredients:

» ¾ Cup & 3 Tbsp Blanched Almond Flour (or coconut flour)

» 1 Cup & 1 Tbsp Tapioca Flour/Starch

» 1 ¾ tsp Baking Powder

» ½ tsp Himalayan Salt

» ¼ Cup Cocoa Powder

» 1 tsp Chia Seeds

Wet Ingredients:

» 1 Egg

» ¼ Cup 100% Maple Syrup

» 2/3 Cup Unsweetened Plant Based Milk

» 2 Tbsp Avocado Oil

» 1/3 Cup Chopped up Strawberries

Directions:

In a large bowl add all dry ingredients and combine.

Add in wet ingredients and mix well.

Chop up strawberries and add to pancake batter mix together.

Spray avocado oil onto a frying pan and heat up over medium heat or heat up a griddle. Once heated turn down to medium low heat.

Poor pancake mixture onto pan making a pancake. Cook for 3 minutes on one side till bubbles pop. Cook on other side for 2 minutes.

Repeat till all pancake batter is cooked.

Top pancakes with strawberries, mixed berries, peanut butter, syrup or eat as is.

Cooking Tips:

Make sure not to have the pan to hot or the pancakes can burn and not cook all the way through.

Pancakes are best fresh.

Macros per Serving:

Protein: g

Carbs: g

Fat: g

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