Chocolate Candy Cane Pancakes

Yields 9 Pancakes

Approximately 15 sugar calories per pancake

Pancake Ingredients 

• 5 Eggs 
• 2 Tbs - Flax Seed Pureed
• 3 Tbs - Cocoa Powder
• 1 Cup - Unsweetened Coconut Milk
• 1 Tbs - Coconut Palm Sugar (48 Sugar Calories)
• 1/2 Cup - Organic Coconut flour 
• 1 Tsp - Baking Soda
• 1/2 Tsp - Peppermint Extract
• 1 Lindt Chocolate Squares 90% Cocoa chopped (12 Sugar Calories)
• 1 Small Candy Cane chopped (17 Sugar Calories)

Whipped Topping Ingredients 

• 1 Cup - Organic Heavy Whipping Cream
• 1 Tsp - Coconut Palm Sugar (16 Sugar Calories)
• 2 Small Candy Canes chopped (34 Sugar Calories)
• 1 Lindt Chocolate Squares 90% Cocoa chopped (12 Sugar Calories)

Instructions for Pancakes

1. Whisk together the following ingredients: coconut flour, coconut sugar, baking soda, flaxseed, and cocoa powder. 
2. Add the eggs & milk. Let batter sit for a few minutes before mixing one last time.
3. Then fold in the chocolate and candy cane. 
4. Spray pan with coconut oil before heating. Once heated use a 1/4 measuring cup to scoop the batter out and pour into pan to create pancakes that are about 3" in diameter. 
5. Cook for a few minutes, flip and cook an additional 2-3 minutes.
6. Let cool, then top with whipped topping.

Instructions for Whipped Topping

1. In a medium size bowl combine coconut sugar and milk. Using a handheld mixer; mix together on medium until milk becomes thick and fluffy.
2. Fold in chocolate and candy cane. Keep in refrigerator until pancakes are ready for serving.  

Enjoy!