| Ingredients |
16 tbsp Atkins Pancake & Waffle Mix, (1 cup)
2 tbsp Cocoa powder, we prefer Hersey
4 tbsp Oil, vegetable
4 large Eggs, beaten
2/3 cup Water
1 bar Amber Lyn Chocolate, Orange Chocolate, melted
1 bar Amber Lyn Chocolate, Mint Chocolate, melted
1 tbsp Butter, some for chocolate, some for pan
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| Preparation |
One of the fantastic things about Amber Lyn Chocolate is it's high quality. How do you know this? If you cook at all, the know melt of a chocolate is a good indicator of the quality of the chocolate. This chocolate is exceptional to work with.
1. Add your first 2 ingredients into your mixing bowl. Mix Atkins mix and cocoa. Then add the oil, eggs, and water. Mix until there are no lumps.
2. Using double boiler and a bit of butter, heat and melt the chocolate. Ensure to not touch the top bowl to the water, and continue to stir. If you do not watch it, it may split. Once melted, pour and stir in to the batter mix.
3. Add a bit of butter into your pan and place on medium.
4. Using a 1/4 cup measuring cup, pour the batter into the pan. As it starts to bubble on the top, it is time to flip. Using your spatula, run it around the edges of the pancake. Slide under and flip.
5. Cook until firm to the touch. Lightly press on the pancake. If you can feel the batter in the flapjack, it is not done. It should be firm, but spongy to the touch.
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Per Serving: 397 Calories; 149 g Fat; 11 g Sat Fat; 274 mg Cholesterol; 585 mg Sodium; 10 g Carb; 5 g Fiber; 25 g Protein. |
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| Note |
| Use your imagination. When you flip the pancake the first time, add your "add-ins". You can put nuts, or fresh cut berries, crushed peanuts, hazlenuts. There is no limit to the flavor possibilities. A packet of Splenda adds a gram of carbs but is not sweetner to this already choco-liciously decadent breakfast. The best low-carb Syrup is by far, anything that comes out of the state of Vermont. |
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