Apr 12, 2022

Chocolate Pancakes

A big stack of chocolate pancakes will set any day off to a great start.

A decadent and chocolaty way to start the day. These chocolate pancakes are light and fluffy inside and begging for a drizzle of Nutella on top!

These are gluten-free, dairy-free, and suitable for ovo-lacto vegetarians.

If a drizzle of Nutella is not your thing, these are also great with fresh fruits and berries, or a light pour of pure maple syrup.

Ingredients

(Makes 4 servings)

1, 1/4 cup cassava flour (or 1, 1/2 cups all-purpose flour and omit the tapioca flour)
1/4 cup tapioca flour
1/4 cup unsweetened cacao powder
1/4 cup monk fruit sweetener (or granulated sugar)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup almond milk (or other nut or soy milk)
2 large eggs
1, 1/2 teaspoons pure vanilla extract
1/4 cup plant-based butter, melted
drizzle of Nutella (optional)

Directions

In a large mixing bowl, add the flour, tapioca flour, cacao powder, sweetener, baking soda, baking powder, and salt then whisk to combine.

In a smaller mixing bowl, add the milk, eggs, pure vanilla extract, and meted butter then whisk together. Pour the wet ingredients into the dry ingredients and mix thoroughly.

Preheat a non-stick electric griddle to a medium-high setting (or setting recommended by manufacturer). If using a stovetop non-stick griddle or pan, heat over medium-high heat. If using a frying pan, cooking spray may be required. Once the cooking surface is hot, add about 1/4 cup of the batter per pancake can cook for about 3 minutes before flipping to the other side. You'll know they are ready to flip when you see bubbles forming in the batter and the edges start to turn brown and form up. Once flipped, cook an additional 2 minutes.

Move cooked pancakes to a warm plate and cover while cooking the remaining batter in batches. Serve while warm.

Nutritional Information Per Serving: