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reheat oven to 200F. 2.In a large bowl, whisk together coconut
flour, cocoa powder, whey protein, powdered erythritol, baking
powder, and salt. 3.Stir in eggs, melted coconut oil, and 1 cup
almond milk until well combined. Stir in chopped chocolate. Let
batter rest 10 minutes. 4.Heat a large skillet over medium high heat
and brush with butter or coconut oil. Scoop a scant ¼ cup of batter
onto skillet and spread into a 3 to 4 inch circle. Repeat until you
can't fit any more pancakes into the skillet (you should be able to
get 3 or 4 in). 5.Cook until bottom is set and bubbles begin to form
around edges. Flip carefully and continue to cook until second side
is completely set. Remove from pan and keep warm on plate or
baking sheet in oven, while repeating with remaining batter.
Serves 8. Each serving 13.25 g of carbs and 7.25 g of fiber. Total
NET CARBS = 6 g
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