2 eggs, separated
1¼ cups gluten-free pancake mix
⅔ cup sugar
½ cup cocoa powder
¾ cup water
2 tablespoons coconut oil, melted
½ tsp vanilla
4-5 Justin's Dark Chocolate Cashew Butter Cups, chopped
In a small bowl, beat the two egg whites until stiff peaks form.
In a large bowl, whisk together dry ingredients. In a separate bowl, combine the two egg yolks, water, coconut oil and vanilla together, and mix well. Add to the dry ingredients and stir until well combined. Gently fold in the egg whites. Stir in chopped Cashew Butter Cups
Cook in greased waffle iron on medium high heat.
Top with powdered sugar, cacao honey or extra Cashew Butter Cups if desired.