I’ve made these 4 times in the past 2 weeks! LOL. Any other “all or nothing” friends out there? Once I get on a kick of something we all enjoy, it seems that I make it until we run out of those ingredients. …and that would be the case with this recipe. These pancakes are amazing. AND, they will not leave you feeling weighed down nor depleted of energy. Plus, they conquer that chocolate craving! It’s a perfect “dessert-for-breakfast” recipe for those special occasions (or every-other-day for us…lol), but keeping it nourishing at the same. Double Chocolate Pancakes! These are sooooooo good.
Have I convinced you to try them yet?
It’s a pretty simple batter…just eggs, nut milk, unsweetened cocoa powder, baking powder, a pinch of salt…you know the rest 🙂
The difference is almond flour. Almond flour simply almonds ground down into a powder. This makes the recipe gluten-free for those who need it, lower in carbohydrate, and higher in protein. I think it also makes them heartier and satisfying. Then, it’s optional to sweeten them slightly with 1 tablespoon of pure maple syrup. I do this because often we freeze them and the kids often use them as snacks – no breakfast nor maple syrup pours over a stack involved.
Just remember, the secret is – not in the chocolate, not in the almond flour, and not in the love, but in the….
Yes, lemon juice! You MUST add this. The acid from the lemon juice helps to cut the fat from the almond flour (healthy fats, but still…it needs an element to break up the heavy mouth feel from ground almonds), and the lemon juice also helps those pancakes rise so they are nice and fluffy…
Once the batter has been mixed, cook them in a medium-heated griddle. After I put a scoop down, I sprinkle on a few dark chocolate chips…
I love to serve these in a giant stack (since I often make them for special occasions…like this Wednesday!) And then melt some dark chocolate and drizzle it over the top…
I promise, you will love this breakfast!
Don’t forget all the strawberries that are making their appearance soon! They are amazing for your heart…
1/4 cup unsweetened coconut milk, almond milk or water
1 tablespoon 100% pure maple syrup
pinch of salt
1 cup almond flour, such as Bob Red Mill’s Superfine Almond Flour
3 tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
1 teaspoon fresh lemon juice
dark chocolate chips, just a few
1. In a medium bowl, beat eggs with a fork for 1 minute. Whisk in coconut milk, pure maple syrup, and a pinch of salt.
2. Sprinkle almond flour on top, as well as cocoa powder and baking soda. Fold dry ingredients into wet batter. Squeeze lemon juice over the top and fold it in as well. If batter seems way to thick, add 2 tablespoons of nut milk and stir again. Repeat if it still seems thick.
3. Heat a pancake griddle to medium, sprayed lightly with nonstick cooking spray. Scoop batter by spoonfuls onto griddle. Place a few dark chocolate chips on the uncooked side of each pancake. Cook until bubbles form on the uncooked side of the pancake and the edges are dry (about 3-5 minutes). Flip and cook the other side. Repeat with the remaining batter.