Mint Chocolate Chip Pancakes

³ Description

I'd like to think that the photo speaks for itself..

² Ingredients

•  0.66 tbsp Peppermint (Mint)
•  1 serving (serving = 1 tbsp) Always Save Baking Cocoa
•  1 serving (serving = 1/4 cup) Bob's Red Mill Gluten Free All Purpose Baking Flour
•  1/2 serving (serving = 1 cup) Blue Diamond Almond Breeze Original Unsweetened Non-Dairy Beverage
•  1 serving (serving = 5-8 drops) Sweet Leaf Liquid Stevia
•  1 serving (serving = 1 tsp) McCormick Pure Vanilla Extract
•  1/4 serving (serving = 1/2 cup) Trader Joe's Organic Unsweetened Apple Sauce
•  1/3 serving (serving = 1 tbsp) Trader Joe's Organic Virgin Coconut Oil
•  1 serving (serving = 1 tsp) Now Foods Erythritol

q Directions

1. In two separate bowls: mix 1/4 cup GF flour, 1/4 cup almond milk, 1 tbsp apple sauce, 1 tsp baking powder, 1/2 tsp melted coconut oil, 1/2 tsp vanilla extract, 1/2 tsp peppermint extract, 2 tsp erythritol & 10 drops of liquid stevia.
2. In the first bowl, add 1 tbsp cocoa powder & mix thoroughly.
3. In the second bowl, add 0.5 tsp baking powder & 5 drops of green food coloring. Mix until batter is in liquid form.
4. Heat pan with cooking spray & cook each side on low/medium for about 30 seconds. 5. Top pancakes with WF's chocolate syrup & chocolate chips.