Cranberry Hot Cocoa Pancakes (GF, Low Cal

• Produce

  • 1/2 cup Cranberries, frozen

• Refrigerated

  • 1 Egg white

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 cup Cocoa powder, unsweetened
  • 1/8 cup Coconut sugar
  • 1 pinch Salt

• Oils & Vinegars

  • 1 tbsp Coconut oil

• Dairy

  • 1 cup Greek yogurt, nonfat

• Other

  • ½ cup + 2 tbsp Gluten Free 1 to 1 baking flour

Found on skinnyfitalicious.com

Description

Ingredients

• ½ cup + 2 tbsp Gluten Free 1 to 1 baking flour
• ½ cup unsweetened cocoa powder
• 1 cup nonfat Greek yogurt (I use Fage)
• 1 tbsp melted coconut oil
• 1 egg white
• ½ cup frozen cranberries, thawed
• ⅛ cup coconut sugar
• ½ tsp baking soda
• ½ tsp baking powder
• pinch of salt

Directions

• 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!

Nutrition