I’m sure by now, you all know that chocolate waffles are delicious, but did you know that when chocolate is paired with espresso, it makes the ultimate flavor combination?
These are like a mocha in pancake form. Could there be a better way to start your day?
I’ve been working really hard lately to get the recipes and photos ready for my cookbook. I think it’s gonna turn out really great.
Summer is really allowing me to get a lot done. I now have all day to create recipes, test out my recipes, photograph the finished product and edit the photos. It’s a ton of fun and at the end of the day, I feel like I got a ton done.
It’s been tough since my dad and stepmom have been doing a no-sugar 30 day cleanse (sugar including maple syrup and honey.) So, they basically can’t eat half the things I make. On the bright side, there’s more for me.
I’m super grateful for the amazing individuals who have volunteered to be my recipe testers for my cookbook. Without them, my cookbook wouldn’t be nearly as good. Now, back to the pancakes.
They’re:
Super fluffy
Perfectly sweet
Wonderfully Cakey
Chocolate-y
The best morning pick-me-up
I can’t wait for people to try these. I think you guys are going to absolutely love them. So, if you try them, let me know what you think.
- 2 large eggs, beaten
- 1¼ cup unsweetened almond milk
- 1 Tablespoon pure maple syrup
- 1 teaspoon pure vanilla extract
- 3 Tablespoons coconut oil, melted
- 1¾ cups whole wheat flour
- ¼ cup unsweetened cocoa powder or raw cacao powder
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ cup coconut sugar
- 2 teaspoons espresso powder
- ¼ teaspoon salt
- Olive oil or coconut oil, for cooking
- In a large mixing bowl, beat eggs.
- Add all wet ingredients and stir.
- In a small heat-safe bowl, melt coconut oil in the microwave.
- Add coconut oil to batter and stir.
- Add flour to batter and stir to combine.
- Add rest of dry ingredients and stir to combine.(Make sure no clumps remain.)
- Fold in chocolate chips.
- Heat oil in a medium skillet or griddle over medium heat,
- Once oil is very hot, lower heat to medium-low.
- Scoop a heaping ⅓ cup batter into center of skillet.
- Cook until bubbles form all over. Flip and cook other side until firm.
- Place pancake on a plate. (To keep warm longer, place on a lined baking sheet in the oven at 250 degrees F.)
- Repeat with remaining batter. (You may need to lower heat to low after a few pancakes to keep from burning.)
- Serve warm with pure maple syrup.
