Page 12 - Cinderella Solution by Carly Donovan PDF EBook

6. Generously cover a cutting board with almond flour. Place the dough on the floured surface and
carefully pat out into a large rectangle, about an inch thick, with a length that matches the length of your
loaf pan. Evenly cover the dough with the walnut and cinnamon mixture.
7. Carefully, using extra almond flour as needed, roll the dough up (keeping the same length as your loaf
pan), then use a spatula to lift the rolled dough and drop into the loaf pan.
8. Bake for 45-60 minutes, until a toothpick comes out clean. Allow to cool in the pan for 30 minutes.

30 servings
Nutritional Analysis: One serving equals: 149 calories, 11g fat, 50mg sodium, 7g carbohydrate, 2g fiber, and 6g protein.

11
Real Healthy Chocolate Chip Pancakes (Gluten Free)

If someone held a gun to my head and told me to choose only one thing to eat for the rest of my life, this would
be the thought bubble above my head…
“Cookies…..Pancakes….Cookies….Pancakes….Cookies….Pancakes….Cookies….Pancakes….”

And in the end I’d choose this Chocolate Chip Pancake recipe!

Wholesome ingredients with a sprinkle of mini chocolate chips make this pancake recipe the most fun you’ll
ever try.

Here’s what you need for 15 pancakes:
 3 omega-3, free range eggs  1 1/2 cup blanched almond meal
 1 Tablespoon agave nectar  1/2 teaspoon salt
 1 Tablespoon vanilla extract  1/2 teaspoon baking soda
 1/2 cup coconut milk (full fat, from a can)  1/3 cup mini chocolate chips
 2 Tablespoon flax meal  1 Tablespoon coconut oil