20 drop(s)
1 1/2 cup(s) blanched
8 Tbsp(s)
1 tsp
1/4 tsp(s)
1/2 cup(s)
2 tsp(s)
3 large(s)
3 Tbsp(s)
20 drop(s)
157.5 g
5 g
1.5 g
113 g
150 g
42 g
In a medium bowl, whisk together the eggs, vanilla, coconut milk, stevia, 2 Tbsp. avocado oil and sea salt.
Whisk in the cocoa powder and baking soda.
Heat a large, safe nonstick pan or cast iron griddle over medium heat. Grease pan with avocado oil.
Scoop batter by 1/4 cupfuls onto heated pan. Cook 3 minutes; then flip and cook an addition 2 minutes to a firm pancake texture.
Continue with remaining batter, adding oil before each batch. Serve.
Serving size:
Calories: 457.2
Omega-6 / Omega-3 ratio: 51 : 1
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