Lemon Ricotta Pancakes
without fruit toppings
|5 Tbsp BBF Virgin Coconut Oil|
|2/3 c BBF Agave|
|1oz unsweetened chocolate chunks|
|2 large eggs|
|1 tsp BBF Bourbon Madagascar Vanilla|
|1/2 c whole wheat flour|
|1/2 c unsweetened cocoa|
|1 tsp baking powder|
|1/4 tsp salt|
|1/2 tsp peppermint extract|
|sprinkle crushed candy canes|
Preheat oven to 325°F. Grease 9x9 inch pan or round baking dish.
In a medium saucepan, melt the coconut oil over low heat. Add the chocolate, stir just until melted. Remove from heat. With a wooden spoon, stir in the agave. Stir in eggs, one at a time. Add vanilla and peppermint extract.
In a medium bowl, combine flour, cocoa, baking powder, and salt. Stir flour mixture into saucepan until blended. Spoon the batter into the prepared pan.
Bake 20-25 minutes until inserted toothpick comes out clean. Top with crushed candy canes.