Chocolate Cake Almond Flour Pancakes
This recipe makes 11-12 pancakes using a 1/4 cup scoop of batter per pancakes.
Servings: 6
Calories: 354kcal
Equipment
- 1 skillet
Ingredients
- 2 cups almonds blended into a flour like consistency (1.5 cups if using fine store bought almond-meal)
- *1/4 cup ground flaxseed optional
- 2 Tbsp cacao powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- dash of salt
- 3 eggs lightly whisked
- 1/2 cup milk of choice
- 1/4 cup plain yogurt may substitute with sour cream
- 1 tsp vanilla extract
- *1 Tbsp honey optional
- 1/8 cup semi-sweet chocolate or chocolate chips chopped
- olive oil spray for cooking
Instructions
To make your own almond flour, blend 2 cups of almonds with a high speed blender for few pulses till you get a flour like consistency
- Preheat griddle or large pan to medium high or about 350 degrees
- Add all dry ingredients to a large mixing bowl; almond flour through salt and stir well to combine
- Add eggs, milk, yogurt and vanilla to a small mixing bowl and whisk til combined
- Add wet ingredients to almond flour bowl and whisk til combined
- Fold in chocolate chips
- Pour 1/4 cup batter scoops onto olive oil sprayed griddle
- Let cook 3-4 minutes, or until a bubble on top pops and stays open
- Flip the pancakes very carefully. I gently lift one side, gently pull on it till the whole thing moves and then flip over
- Cook another 3-4 minutes or fully golden
- Keep warm in oven or covered with a clean kitchen towel or foil
- Serve and enjoy
Notes
Serve up these pancakes with some fresh berries and real maple syrup or a drizzle of honey for a special breakfast treat.
Nutrition
Serving: 2pancakes | Calories: 354kcal | Carbohydrates: 15g | Protein: 14g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 0.02g | Cholesterol: 86mg | Sodium: 227mg | Potassium: 475mg | Fiber: 7g | Sugar: 5g | Vitamin A: 165IU | Vitamin C: 0.1mg | Calcium: 186mg | Iron: 3mg