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Recipe of Chocolate Hotcakes Chips
Recipe

Chocolate Hotcakes Chips

25 min
Easy
15
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These chocolate chip hotcakes are the perfect breakfast for the ideal whim.

Ingredients

4 servings
  • 1 Cup of pancake flour Aunt Jemima
  • 3 spoonfuls of cocoa Hersheys (clogged)
  • 3 teaspoons of Splenda to bake (copeteadas)
  • 3/4 of Cup of whole milk
  • 1 tablespoon of unsalted margarine (melted)
  • 1 drizzle of vanilla extract
  • 1 bag of Hershey Kiss chocolate minis
  • whipped creams Lyncott

    Preparation

    In a bowl, pour the flour and mix with the Cocoa and the Splenda dry, until leaving a homogeneous mixture.
    Add milk, egg and vanilla. Try to mix until all the lumps are eliminated.
    Finally add the melted margarine and add to the mixture.
    Place a pan with Teflon over low heat and let it heat. Once it is hot and ready, serve the mixture from the center making a figure ciruclar. When you see bubbles forming, turn the hotcake and wait for it to be ready.

    PRESENTATION

    Once the hotcake is served, place some Lyncott whipped cream in the center and serve a fist of mini kisses to the side as a garnish.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    193
    kcal
    9.7%
    Carbohydrates
    37.1
    g
    12%
    Proteins
    7.5
    g
    15%
    Lipids
    4.6
    g
    7.1%
    Fiber
    5.1
    g
    10%
    Sugar
    5.5
    g
    6.1%
    Cholesterol
    0.0
    mg
    0.0%
    Esha
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