Cranberry Hot Cocoa Pancakes {GF, Low Cal}
Try this Cranberry Hot Cocoa Pancakes {GF, Low Cal} recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 9
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- pinch of salt
- 1 egg white
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup unsweetened cocoa powder
- 1 tbsp melted coconut oil
- 1/2 cup + 2 tbsp gluten free 1 to 1 baking flour
- 1 cup nonfat greek yogurt (i use fage)
- 1/2 cup frozen cranberries thawed
- 1/8 cup coconut sugar
- Carbohydrate 3.1530462976178 g
- Cholesterol 27.2953703700022 mg
- Fat 10.6184870373731 g
- Fiber 1.36555556292396 g
- Protein 1.17379259288451 g
- Saturated Fat 6.69709074093594 g
- Serving Size 1 1 Serving (36g)
- Sodium 101.466888879863 mg
- Sugar 1.78749073469384 g
- Trans Fat 0.744869444459176 g
- Calories 105 calories
Heat a skillet or griddle to medium heat.To a food processor or blender, add all ingredients except cranberries and blend until smooth.Add cranberries and gently pulse until chunky. Do not over mix unless you want the batter to be smooth.Scoop ¼ cup of the batter onto the preheated skillet. Try to make sure each pancake gets some of the cranberries. Cook 4-5 minutes until pancakes begin to bubble then flip and cook on the other side 2-3 minutes until brown.Transfer to a wire baking rack to cool a few minutes then EAT!
