I made these the other day as I was in experiment mode and am still drooling over the thought of chocolate for breakfast. The appearance of coconut in so many of my dishes had the kids protesting, but these chocolate pancakes have a sneaky way of hiding the coconut flavor. The salted raw chocolate sauce is so decadent you wouldn’t know it’s loaded with good fats and antioxidants. Basically just stop, bookmark these and make them tomorrow. I’ll be making them again for Valentine’s Day, only this time they’re going to be in heart shapes for my loved ones. Have a love-filled day!
Chocolate Chip Pancakes with Salted Raw Chocolate Syrup Recipe
Chocolate Chip Pancakes with Salted Raw Chocolate Syrup
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 1 tablespoon hemp seeds
- 1/2 teaspoon cinnamon
- 1 banana mashed
- 2 tablespoons almond butter
- 4 eggs
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1 tablespoon maple syrup
- 1/3 cup almond milk
- 1/2 cup chocolate chips
- Coconut oil for skillet
Salted Raw Chocolate Syrup:
- 1/3 cup raw cacao powder
- 3-4 tablespoons coconut oil
- 4 tablespoons maple syrup
- 1 teaspoon vanilla extract
- Pinch or two of pink salt
In a small bowl whisk almond flour, coconut flour, hemp seeds and cinnamon.
In a separate bowl mash banana then whisk in almond butter, eggs, vanilla, salt and maple syrup until blended.
Combine wet and dry ingredients. Let sit to thicken for 2 minutes.
Slowly blend in almond milk to arrive at a pourable consistency. Feel free to add more or less milk depending on how thick you like your pancakes.
Fold in chocolate chips (I sneak in an extra handful!)
Heat oil in skillet and pour a heaping tablespoon or two for each pancake. Use a pancake mold to make pancakes into shapes.
Cook on a low flame until sides are set then flip.
Be careful not to burn the chocolate-watch carefully and keep heat low.
For sauce: whisk all ingredients together and drizzle over pancakes.
I love baking these pancakes. If you have a shallow muffin tops pan just pour a tablespoon or two into a coconut oil greased tin and bake for 8-10 minutes or until set. This way your pancakes come out perfectly shaped and you don't have to waste time at the skillet.