Description
Delightfully fluffy and rich, these gluten-free and paleo-friendly pancakes blend almond flour with cocoa for a decadent breakfast treat.
Ingredients
Scale
- 1 cup almond flour (95g)
- 1/3 cup tapioca starch (42g)
- 1/4 cup cocoa powder (22g)
- 1 tsp baking powder
- 1/4 tsp salt
- 2 large eggs (room temperature)
- 1/3 cup yogurt (unsweetened coconut yogurt recommended for dairy-free option)
- 2 Tbsp maple syrup
- 1 tsp vanilla extract
- 2–3 Tbsp miniature dark chocolate chips (optional)
Instructions
- Preheat Your Pan: Set your frying pan on medium heat and add a small amount of oil for greasing.
- Mix Dry Ingredients: In a large mixing bowl, combine the almond flour, tapioca starch, cocoa powder, baking powder, and salt. Whisk until evenly mixed.
- Combine Wet Ingredients: Add in the eggs, yogurt, maple syrup, and vanilla. Whisk until the batter is smooth and glossy.
- Fold In Chocolate Chips: Gently fold the miniature dark chocolate chips into your batter.
- Cook Your Pancakes: Scoop about 1/4 cup of batter onto your preheated pan.
- Cover and Cook: Cover the pan with a lid and cook until small bubbles form on top, about 2-3 minutes.
- Flip: Remove the lid and flip the pancakes, cooking for an additional 1-2 minutes until golden brown.
- Repeat: Continue the process until all the batter is used, greasing the pan as necessary.
Notes
Store leftovers in an airtight container in the fridge for 3-4 days. They can also be frozen for up to a month.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 6g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 120mg