Whole Wheat Pancakes
1 1/2 cups whole wheat flour
1 Tablespoon Aluminum Free Baking Powder
2 Tablespoons Maple Syrup or Honey
1 1/2 Cups Coconut Milk (or any other milk)
3 Tablespoons Coconut Oil
Whip the egg whites until stiff, set aside the yolks for later. Mix flour, baking powder, syrup or honey, yolks & oil. Fold in whipped egg whites. Heat pan on Medium & butter it. Pour thin pancakes and flip when you see bubbles popping through.
1/2 Cup Coconut Oil
1/4 Cup Cocoa Powder
1 Tablespoon Maple Syrup
Heat all ingredients on low in a saucepan while you cook pancakes. Mix together well and pour over your pancakes. If you tend to lean to the sweeter side add extra maple syrup to your pancakes with the chocolate syrup. *Do not boil*
Also, if you have any leftover syrup you can freeze it. You can eat it frozen as a candy or toss it back into a pan to reheat as syrup!