Chocolate Espresso Pancakes
Author: Ella Smith
Recipe type: Breakfast
Serves: 5 medium pancakes
- 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.
Serving size: 1 pancake Calories: 310 Fat: 12.1 Carbohydrates: 46.2 Sugar: 9.8 Sodium: 191.9 Fiber: 7.5 Protein: 7.7
Recipe by Wake Up to Waffles at https://wakeuptowaffles.com/chocolate-espresso-pancakes/
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