Breakfast

Chocolate Peanut Butter Pancakes

1/ 3 cup coconut milk or almond milk

¼ cup coconut flour 2 tsp. coconut oil, melted 2 eggs, room temperature 2 tbsp. raw honey 1 tbsp. cocoa powder ½ tsp. vanilla extract 1/ 8 tsp. baking powder 1/ 8 tsp. salt ¼ cup peanut butter   Instructions:       Preheat an electric skillet on medium-high heat. Whisk together the eggs, coconut oil, coconut milk, honey and salt. Gradually whisk in the coconut flour, cocoa powder and baking powder. Spoon the batter onto the heated skillet and cook until bubbles form on the surface. Flip the pancakes and cook until lightly browned, about 2 minutes. Heat the peanut butter in a small microwave safe bowl for 15 to 25 seconds until smooth and creamy. Transfer the pancakes to a plate, drizzle with melted peanut butter.

Chocolate Waffles

Ingredients:    

1 stick unsalted butter, melted

½ cup coconut flour, sifted

6 eggs

½ cup almond milk

¼ cup raw honey

¼ cup unsweetened applesauce

1 tsp. cocoa powder

½ tsp. vanilla extract

½ tsp. salt

Grease and preheat a waffle iron. Combine all ingredients in a mixing bowl and whisk until smooth and combined. Scoop about ¼ cup of the batter into the waffle iron and cook until lightly browned. Serve with maple syrup, sliced fruit or chocolate chips.